Chicken Penne With Creamy Mushroom White Wine Sauce Recipes

CHICKEN MUSHROOM PASTA

Steps:

• In a large skillet heat 1 tbsp oil and 1 tbsp butter together at medium-high temperature. Season the thinly sliced chicken with salt and pepper. When the pan is hot and the butter melted fry chicken until browned and cooked through about 2 minutes each side. Take cooked chicken out of the pan and set aside.
• In the same pan add 1 tbsp oil and cook the onion until lightly browned, about 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes.
• Add white wine to the pan and let simmer until reduced by half.
• Add chicken stock and cream. In a small bowl combine corn starch and water. Stir until starch is completely dissolved then add to the sauce. Bring to a boil and let simmer without a lid at high heat for about 2-3 minutes to reduce and thicken.
• Add the cooked chicken back to the pan and cook for 30 more seconds.
• Stir in parsley and season to taste with salt and pepper.
• Serve over pasta.

CHICKEN BREAST WITH WHITE WINE AND MUSHROOM CREAM SAUCE

Steps:

• Preheat oven 180C/350°F.
• Heat a large non stick pan over medium heat.
• Brush chicken with oil and rub in salt and pepper if desired.
• Cook chicken for 1 minute, until golden on each side.
• Place chicken on a baking tray and cook in oven for 12 - 15 minutes or until cooked through.
• "White wine and mushroom sauce".
• Add oil and mushrooms to the pan and cook for 2 minutes until mushrooms are softened.
• Add stock and wine and simmer for about 4 minutes.
• Add cream and cook, stirring for about 10 minutes or until the sauce has thickened.
• Pour the sauce over the chicken and enjoy!