I wonder when you may choose to serve it?
Here is what you will need-
Ingredients:
Serves 2
1 tbsp olive oil
2 (free-range) skinless chicken breasts (see tip, below)
1 small onion, peeled and sliced
1 clove garlic, peeled and kept whole
100ml (3½fl oz) white wine
4 tbsp Madeira (or Marsala or dry sherry)
142ml carton double cream
Knob of butter
3 portabellini or chestnut mushrooms, sliced
1 tbsp olive oil
2 (free-range) skinless chicken breasts (see tip, below)
1 small onion, peeled and sliced
1 clove garlic, peeled and kept whole
100ml (3½fl oz) white wine
4 tbsp Madeira (or Marsala or dry sherry)
142ml carton double cream
Knob of butter
3 portabellini or chestnut mushrooms, sliced
Suggestion some sugar-snap peas, to serve
Method:
1. Heat the oil in a frying pan, add the chicken, skinned-side down, along with the onion slices and garlic clove. Cook over a medium heat for 5 minutes, then turn the chicken over and stir the onion occasionally.
2. Pour in the white wine and let it reduce by half. Stir in the Madeira and simmer for a couple of minutes. Add the cream and simmer for a few more minutes, until heated through and thickened a little. Turn off the heat and leave to rest for a couple of minutes.
3. Heat the butter in a small pan and cook the mushrooms for 2 minutes.
4. Take the chicken out of the pan and slice it through, if you like. Reheat the sauce, remove the garlic, and spoon sauce on to 2 warm plates. Place the chicken on the sauce and arrange the mushrooms on top.
Method:
1. Heat the oil in a frying pan, add the chicken, skinned-side down, along with the onion slices and garlic clove. Cook over a medium heat for 5 minutes, then turn the chicken over and stir the onion occasionally.
2. Pour in the white wine and let it reduce by half. Stir in the Madeira and simmer for a couple of minutes. Add the cream and simmer for a few more minutes, until heated through and thickened a little. Turn off the heat and leave to rest for a couple of minutes.
3. Heat the butter in a small pan and cook the mushrooms for 2 minutes.
4. Take the chicken out of the pan and slice it through, if you like. Reheat the sauce, remove the garlic, and spoon sauce on to 2 warm plates. Place the chicken on the sauce and arrange the mushrooms on top.
Serve with sugar-snap peas, or vegetables of your choice.
Tip: The chicken breasts will cook more quickly and evenly if you flatten them to an even thickness. Do this by putting them between 2 sheets of cling film and gently pounding them with a rolling pin until about 1.5cm (½in) thick.
Original idea from here
these peas are a cross between garden and snow pea, they have plump edible pods with a crisp, snappy texture; they are not shelled. Both snow peas and snap peas feature a slightly sweeter and cooler taste than the garden pea. Like snow peas, snap peas have fewer nutrients and calories than garden peas.
Now do you think a nice glass of wine may be called for?
All the best Jan
16 comments:
Delicious! This is definitely a special dish.
Personally I prefer mangetout peas, similar but flatter
Hi Martha - and thanks for your comment.
Yes, I think many would say this is a special dish, and very tasty too!
All the best Jan
Hello Chris - and thanks for your comment.
Yes, mangetout peas would also work well:-
Mange tout:
The fine and slender almost translucent pods of mange tout (from the French for 'eat all') contain very young tiny tender peas. The whole mange tout pod is eaten and they have a crisp texture with a flavour similar to peas. Look for bright green, crisp pods.
How to Use.
Mange tout can be served raw or cooked. Include raw mange tout in salads or serve with a selection of mixed raw vegetables as crudité with dips. They can be served as a side dish or included in stir-fries.
How to Prepare.
Mange tout need very little preparation, simply wash and top and tail if the ends are tough.
How to Cook.
Mange tout can be steamed or stir-fried. To steam, place the prepared mange tout in a steamer and cook for 3-4 minutes or until just tender. Do not overcook or they will lose their flavour and crunchy texture. To stir fry, heat 1 tbsp olive oil in a frying pan, add the mange tout and stir fry for 2-3 minutes or until just tender.
How to Store.
Keep refrigerated after purchase.
These facts taken from here
http://www.thinkvegetables.co.uk/vegetable.asp?VegetableID=38
... now Eddie says he would be happy to eat fine green beans with this dish!
There are so many great vegetables to choose from ...
All the best Jan
Guess what Eleanor and I had for tea tonight, yep, chicken with mushrooms. I love mushrooms but the rest of the family aren't keen, though Eleanor will give most things a try. In the end, she scraped the mushrooms on to my plate. Oh well, more for me.
Hi Jo - and thanks for your comment.
Mushrooms are a favourite in our house, and I use them in a variety of recipes ... but of course not everyone may like them! Good for Eleanor in giving them a try ... and as you say, as she still wasn't keen - more for you!
All the best Jan
I appreciate all these healthy meals you post Jan. And thank you for the sweet comment. Happy day to you :)
Looks like a scrumptious dish, Jan! I love all the ingredients in it and have learned to love mushrooms. I remember as a young married woman when the white button mushrooms were all that were available in the stores and even then most of used canned ones. Now we have so many to choose from in the stores.
Hi dear Jan,
This was such an interesting post - one I thoroughly enjoyed.
And oh my, the recipe looks and sounds wonderful! I am always inspired by the recipes you share so thank you :)
And thank you for your continued kindness on my blog. You are a real joy!
Hugs!
i love chicken and mushrooms, they seem to belong together. i make chicken marsala often, i am going to try this similar dish, it sounds (and looks) so amazing!!!!
Hello Denise - and thanks for your comment.
I always enjoy my visits to your blog, your latest Anniversary trip is amazing. So pleased to hear you like the recipes highlighted on this blog, we try to give a wide selection.
Good wishes for the remainder of this Friday and into the weekend
All the best Jan
Hi Dewena - and thanks for your comment.
We are so fortunate to be able to enjoy a wide variety of mushrooms now. I too can remember years ago only ever buying the white variety! This dish is indeed quite 'scrumptious'. I hope you may enjoy it soon.
Happy Weekend Wishes
All the best Jan
Hello Stephanie - and thanks for your comment.
I am pleased you found the post interesting, and hope you may try out this lovely recipe idea soon ... I'm sure you will enjoy it.
Thanks too for your kind words, they are appreciated.
Looking ahead - may you, and your family, have a lovely weekend.
All the best Jan
Hi Debbie - and thanks for your comment.
I love Chicken Marsala too, and yes ... these dishes are quite 'similar'. I don't think you can go wrong wrong with a tasty chicken dish!
May you enjoy the rest of this Friday, and happy weekend wishes too
All the best Jan
Absolutely, a glass of wine is called for! This recipe sounds wonderful!
Hello Amy - and thanks for your comment.
Yes, I think a glass of wine would compliment this lovely meal too ...
Hope you've had a lovely weekend
All the best Jan
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