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White-Wine & Mushroom Chicken

  • 10 min
  • 15 min
  • 4
  • Easy
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Recipe Ingredients

  • 1 tbsp olive oil 
  • 570g chicken cutlets with ¼ tsp salt and ⅛ tsp pepper
  • 280g sliced mushrooms
  • 1 finely chopped shallot
  • ½ cup white wine
  • ½ cup chicken stock and juices
  • 2 tbsp butter
  • chopped parsley

Recipe Directions

In a 30cm frying pan, heat 1 tbsp olive oil on a medium-high heat. Sprinkle 570g chicken cutlets with ¼ tsp salt and ⅛ tsp pepper. Cook for 6 minutes or until cooked through, turning once; transfer to a plate and cover. Add 280g sliced mushrooms and 1 finely chopped shallot to the frying pan. Cook for 3 minutes. Add ½ cup white wine; cook for 2 minutes. Stir in ½ cup chicken stock and juices on the plate; cook to reduce by half. Turn off heat, stir in 2 tbsp butter, then chopped parsley. Optional: serve on soft polenta with sautéed Tenderstem broccoli. 
EACH SERVING: About 1 130kJ, 32g protein, 6g carbohydrate, 13g fat (5g saturated), 1g fibre, 570mg sodium.

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