Creamy Mushroom and Chicken

    (9)
    45 minutes

    This is a simple way to cook delicious chicken that all the family will enjoy. You can make the white sauce before you start the rest of the cooking.


    7 people made this

    Ingredients
    Serves: 4 

    • 1 large onion, sliced
    • 4 chicken breasts, diced
    • 1/2 bottle (185ml) of white wine
    • 500g button mushrooms, sliced
    • White Sauce
    • 100g margarine
    • 100g flour
    • 1 litre milk
    • 2 sprigs parsley, diced

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Cook the sliced onion in a large frying pan until soft. Add the diced chicken and cook until lightly coloured; drain excess fat.
    2. Add the white wine followed by the sliced mushrooms. Reduce the heat and simmer.
    3. White Sauce: Melt the margarine in a saucepan then add the flour and mix. Cook for a few minutes over a gentle heat to make a roux. Gradually add the milk stirring in a little at a time until you get a smooth thick sauce.
    4. Add the white sauce to the chicken and stir well.
    5. Add the diced parsley to serve. Serve with new potatoes and seasonal vegetables.

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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (10)

    by
    5

    A lovely simple recipe which I made with my grandson. I did a few alterations, adding mushrooms and a small dollop of English mustard to the sauce. Adding a clove of garlic in the frying process also enhanced the falvour.  -  31 Jul 2012  (Review from Allrecipes UK & Ireland)

    by
    5

    Followed the instuctions exactly and it was ok, however I would certainly alter a few things next time though...way too much flour which left the sauce too thick and tasting very floury, I'll half the amount in future, also a little bland, I will experient with adding something to give it more flavour.  -  07 Sep 2011  (Review from Allrecipes UK & Ireland)

    by
    4

    easy and delicious, my husband and my 5 year old loved it, as did some friends. I seasoned with a little garlic salt, black pepper and parsley. I also used a white wine that I like, and could certainly taste those undertones. It refridgerates well, and it also froze well (which suprised me).  -  27 Mar 2012  (Review from Allrecipes UK & Ireland)

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