Chicken in a cream and white wine sauce
This being a recipe I threw together, it is pretty handwavy and "a little bit of this and a little bit of that". Don't try to follow it if you aren't fairly used to cooking stuff you've made up yourself. It's basically chicken marinaded in white wine with a white wine, cream, mushroom, garlic and onion sauce.
Jump to the following sections:
- frying pan
- big plastic food bag
- casserole dish
- Chicken (1 breast per person)
- White wine (quite a bit, but it depends how alcoholic you want the dish)
- garlic (half to one clove per person?)
- a few mushrooms (3 medium ones per person?)
- onion (an eighth to a quarter of a medium onion per person?)
- salt and pepper (mill)
- butter - for cooking
- olive oil - for cooking
- Italian mixed herbs
- double cream (some)
- an egg or two (more egg for more chicken)
- Crush half of the garlic.
- Cut the chicken into smallish pieces - small enough to eat in a mouthful.
- Place the garlic, some salt and pepper, the wine and the chicken in a bowl and cover. Leave for as long as possible, up to around 6 hours. If it is a warm day, leave in the fridge.
- Chop the rest of the garlic finely and mix with the breadcrumbs, herbs and some more salt and pepper. Place in a plastic bag.
- Beat the egg.
- Dip the chicken in the egg then place in the bag. When there are a few pieces in the bag, seal with plenty of air and shake well. Lift out the chicken and place on a plate. Repeat until all chicken coated.
- Slice the mushrooms.
- Chop the onions.
- Fry the chicken in butter with a touch of olive oil on a low heat until properly cooked.
- Put the done chicken in a casserole dish and in the oven on a low heat to keep warm.
- Fry the onions in the same pan; when part done, add the mushrooms.
- Pour in the white wine to make a sauce and finally add the cream.
- Serve on a bed of white rice with baby corn or green beans.
This page was last updated by Mad Hatter
on 16th May 2001.