Creamy Chicken Breast with Mushrooms
Creamy Chicken Breast with Mushrooms



  • Olive oil
  • 2 chicken breasts, skinless
  • 1⁄2 onion, finely chopped
  • 1 crushed garlic clove
  • 100g mixed mushrooms, sliced
  • 250ml chicken stock
  • Salt and pepper
  • 100ml creme fraiche
  • 1 tbsp chopped parsley
  • Steamed broccoli, to serve
  • Drizzle a little olive oil into a frying pan, and fry the chicken for about 10 minutes or until well browned on both sides. Remove from the pan, and set aside. Add a little more oil to the pan, and chuck in the onions for 3 minutes, then the garlic for a further minute. Add the mushrooms, and fry until golden.
  • Return the chicken to the pan, and stir in all the lovely stock. Bring up to the boil, cover with a lid, and simmer for 15 minutes. Season well, then stir in the creme fraiche. Serve hot, with a side of broccoli or other green veg.
30 mins
2 serving
This recipe pairs perfectly with the Rockbare Chardonnay 2018 from Adelaide Hills, Australia.

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