Cooking with wine always feels a bit special – there’s little more satisfying than the sizzling sound as the cool wine hits the hot pan and the aromas start filling the room. Moreover, it adds a delicious richness to any dish! This meal in particular is a beautifully stripped down, simple meal made with clear bold flavours. The wine and cream melding with the mushrooms and chicken fond is really a thing of beauty.
- Chicken Breast
- Onion (diced)
- Dried Sage
- White Wine (around 1/2 cup per breast)
- Single Cream
- Salt and Pepper
- Slice your chicken breasts in half horizontally – making them thinner like this will ensure they cook thoroughly in the pan without getting burnt/tough on the outside. Season with salt and pepper then fry in a little oil, turning every now and then. When the chicken is beginning to brown, remove from the pan and cover with a little foil.
- Add your chopped onions and a sprinkling of salt, and sweat until beginning to soften. Add the mushrooms, a few grinds of black pepper, a spoonful or so of dried sage, and crank up the heat slightly. Once the moisture from the mushrooms has been extracted then evaporated, pour in your white wine.
- Allow the wine to bubble away a little, stirring to release all the flavour from the bottom of the pan. After a few minutes, when some of the alcohol has had time to evaporate, pour in a decent splash of cream and stir through. Taste the sauce and adjust seasoning as you need.
- Add the chicken back to the pan to heat through again, then serve. If your sauce is thickening too much while the chicken heats, don’t be afraid to add a little splash of water.
I served mine with some soft mash and steamed vegetables, topped with a few crisp fried sage leaves.