Serves 6
35 min
Chicken with Wine and Mushrooms
Recipe GLPR10b35c723d620b
Tender chicken breasts braised in a rich red wine and mushroom sauce with fresh thyme. The chicken is quickly seared until golden, then simmered in a glossy reduction of wine, stock, and pan juices until perfectly cooked through. A classic French-inspired dish that is elegant enough for entertaining yet simple enough for a weeknight dinner. Serve alongside creamy mashed potatoes or crusty bread to soak up the delicious sauce.
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Ingredients
4 skinless chicken breasts (about 150g each)
1 tablespoon seasoned plain flour
1 tablespoon mild olive oil or vegetable oil
250g pack chestnut mushrooms, halved
Few sprigs fresh thyme, leaves only
150ml red wine
150ml chicken stock (made from ½ cube)
Directions
Lightly coat each chicken breast with the seasoned flour, then gently shake off any excess. Reserve 1 teaspoon of the excess flour and mix it with a little of the chicken stock to create a slurry; set this mixture aside.
Heat the oil in a large frying pan over medium-high heat. Once hot, carefully place the chicken breasts into the pan along with the halved mushrooms and thyme leaves. Cook for about 5 minutes, turning the chicken once halfway through, until the breasts are golden brown on both sides.
Transfer the cooked chicken to a clean plate and set aside. Any juices on the plate will be added back later.
Pour the red wine into the pan with the mushrooms and thyme, then add the remaining chicken stock. Bring to a boil and let simmer for about 5 minutes, stirring occasionally, until the liquid is reduced by approximately half.
Stir the reserved flour and stock slurry once more to combine, then slowly pour it into the simmering sauce while stirring constantly. Continue stirring until the sauce thickens slightly and becomes glossy.
Return the chicken breasts to the pan along with any juices that accumulated on the plate. Reduce heat to medium-low and simmer gently for about 5 minutes, until the chicken is cooked through (internal temperature 165°F/74°C at the thickest part) and the sauce is silky and clings lightly to the chicken. Season to taste if needed.
Serve the chicken breasts in shallow bowls, spooning the glossy mushroom and wine sauce generously over the top. Accompany with creamy mashed potatoes, egg noodles, or crusty bread.
