Pan-fried chicken with mushrooms and white wineby Rick Marshall |
| Preperation time: 10 mins Cooking time: 30 mins Serves: 4 |
| Recipe Ingredients |
| 1 tbsp olive oil; 4 chicken breasts, skin left on; 150g button mushrooms, sliced; 6 shallots, chopped; 2 tsp brandy; 150ml white wine; 2 tbsp fresh tarragon, roughly chopped; cooked rice and pak choi to serve. |
| Recipe Method |
| Heat the olive oil in a large frying pan and fry
the chicken skin-side down for 10-12 minutes or until golden. Turn
them over and cook for 4-5 minutes until the meat juices run
clear. Add the mushrooms and shallots and cook for 3 minutes, stirring occasionally, then add the brandy, wine and tarragon, and season. Cook gently for 10 minutes. Serve the chicken on boiled rice with steamed pak choi. |
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