350 gms chicken breast fillet (pat dry them with kitchen towel then rub in some sea salt and freshly coarse black pepper
150 gms cremini mushrooms (clean by gently rubbing them with tissue paper, do not use water)
1 medium onion (chopped)
1 large clove of garlic (finely chopped)
2 tablespoons of regular olive oil
50 gms french butter
Sea salt and white pepper for the sauce (to taste)
1 teaspoon sugar
1 cup chicken stock
Half a cup of good quality dry white wine
Half a cup of cream
Heat some olive oil over medium heat and pan fry the chicken fillets for 3 to 4 minutes on each side. Keep them aside.
In a separate pan, melt the butter with some olive oil over medium heat. Add the onion and mushroom. Sauté for 2 minutes, then add the garlic and sugar and let the onions caramelize light brown in colour.
Add the wine and keep stirring till the alcohol evaporates.
Add the chicken stock and white pepper, check seasoning and add some salt if needed.
Put in the chicken fillet and cover the pan to let it cook for 8 to 10 minutes or till the chicken is tender.
Finally turn off the heat and add the cream. Serve warm.
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