Chicken with Mushroom Sauce

Where This Goes Wrong

Slice the chicken thin.

Do not wash the pan before the sauce.

If your hob runs hot, lower the heat for the cream.

Brown the mushrooms properly.

Making Chicken with Mushroom Sauce

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1. Slice the chicken breasts in half horizontally and season. Brown in 1 tbsp of the oil for 5 minutes per side. Set aside.

   Mark done Start 5 min timer

2. Cook the mushrooms in the remaining oil for 6 minutes until deep brown. Add the garlic and thyme for 30 seconds.

   Mark done Start 6 min timer

3. Pour in the wine and bubble until nearly gone, then add the cream and simmer for 3 minutes.

   Mark done Start 3 min timer

4. Return the chicken and its juices for 1 minute. Scatter with the parsley.

   Mark done Start 1 min timer

Leftovers, Reheating and Keeping

Keeps in the fridge for 2 days. Reheat gently.

Changing the Recipe

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve Alongside

• Mashed potato
• Green beans
• Rice
• Crusty bread

Questions and Answers

Chicken with Mushroom Sauce Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.