Chicken breast with mushroom sauce
- 1 kg chicken breast
- 2 tbsp vegetable oil
- 350 g chestnut mushrooms
- 3 shallots
- 3 dl MEGGLE Creme Cuisine
- 100 ml white wine
- 300 ml chicken stock
- handful chopped fresh thyme
- handful chopped parsley
- sale/black pepper
Wash chicken breast and pat them dry. Cut each piece in half, season with salt and pepper on both sides. Set aside.
Heat oil in a pan and add finely chopped shallots, cook until translucent.
Wash mushrooms and cut into thin slices. Add to the shallots and sauté for a few minutes.
Pour in white wine and let simmer for about 5 minutes. Gradually add chicken stock and let simmer some more. Season with salt and pepper as desired. If the reduction is too thick, you may want to add more stock.
Meanwhile, heat oil in another pan and cook chicken breasts on both sides.
Add Creme Cuisine to the mushrooms and let it simmer until the sauce has the desired thickness. Finally, add chopped thyme and parsley. Season with salt and pepper.
Pour the sauce over the breasts and bring to boil.
Serve with baked potato wedges.