Chicken and Prawns in a White Wine Sauce

    (60)
    40 minutes

    Chicken and prawns are combined with mushrooms, onion and garlic in a white wine based sauce to create this wonderful yet easy dinner.


    61 people made this

    Ingredients
    Serves: 6 

    • 5 tablespoons olive oil, divided
    • 250g fresh mushrooms
    • 1 onion, diced
    • 2 cloves garlic, diced
    • 500g large prawns, peeled and deveined
    • 3 tablespoons plain flour, divided
    • 1 1/4 teaspoons salt, divided
    • 4 skinless, boneless chicken breast halves, cut into 2cm cubes
    • 1/4 cup (60ml) dry white wine
    • 1 1/4 cups (285ml) water
    • 1/4 teaspoon ground black pepper, to taste

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat 1 tablespoon oil in a large frypan over medium high heat. Saute mushrooms until golden then remove from frypan with a slotted spoon and set aside.
    2. Add another 2 tablespoons oil to frypan. Saute onion, garlic and prawns until opaque. Remove from frypan and add to mushrooms.
    3. In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dust chicken in flour to coat. Add 1 tablespoon oil to frypan and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/prawns mixture.
    4. Heat 1 tablespoon oil in frypan and stir in 1 tablespoon flour. Cook about 30 seconds stirring constantly until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute.
    5. Reduce heat to medium low and return prawns and chicken mixture to frypan. Simmer for about 10 minutes then season with pepper and serve.

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    Reviews and Ratings
    Global Ratings:
    (60)

    Reviews in English (46)

    by
    67

    As is the recipe looked quite bland for my husband's and my tastes. So I more than doubled the garlic, added a bit of lemon juice, was generous with the wine, and threw in lots of freshly grated black pepper. I also was a bit mindful about limiting the amount of oil we used. At the end, this dish turned out lovely! The broth is beautiful especially when served with some steamed white rice or crusty garlic bread. We loved it and will definitely make again, perhaps with just seafood next time - shrimp and scallops. Thanks for the great meal!  -  17 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    41

    We really enjoyed this recipe. It has quite a few steps but the end result is worth the effort. I served over angel hair pasta. I used chicken broth instead of water, doubled the garlic, and added lemon pepper as extra seasoning. Topped with some freshly grated parmesan cheese. Fantastic pasta dish when prepared this way.  -  25 Jul 2006  (Review from Allrecipes USA and Canada)

    by
    31

    This recipe has been updated to include 1 1/4 cups water in the ingredient list. - The Staff  -  08 Aug 2001  (Review from Allrecipes USA and Canada)

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