Easiest Way to Cook Delicious Chicken and porcini mushrooms in a saffron and white wine sauce

Easiest Way to Cook Delicious Chicken and porcini mushrooms in a saffron and white wine sauce Delicious, fresh and tasty.

Chicken and porcini mushrooms in a saffron and white wine sauce. Place chicken breast halves in a shallow dish. this recipe turned out really well. used pounded, flat chicken instead of cut up chicken. doubled the amount of mushrooms and white wine. omitted the chicken broth. used baby portabella mushrooms instead of a mix of. Pan-fried chicken in a creamy white wine and garlic sauce with mushrooms. For the sauce - white wine, chicken stock and double/heavy cream.

Place the ¾ cup flour and seasoned salt in a shallow dish and mix together.

Add half the chicken pieces and toss until well coated with flour mixture.

Heat a non-stick skillet over medium heat.

You can cook Chicken and porcini mushrooms in a saffron and white wine sauce using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chicken and porcini mushrooms in a saffron and white wine sauce

1. Prepare 500 g of chopped chicken breast.

2. Prepare 250 g of porcini.

3. You need of Small chopped onion.

4. It’s of Saffron.

5. Prepare of Good Glug of white wine.

6. You need of Parsley.

7. Prepare to taste of Salt.

8. It’s of Olive oil.

Place chicken breast halves in a shallow dish.

Add the mushrooms and their liquids to the sauce; mix well.

Whisk in the tablespoon of butter then taste and season with sea salt and freshly cracked pepper, to taste, add more lemon if needed.

Place the chicken on a serving platter then drizzle with mushroom sauce and sprinkle the top with fresh.

Chicken and porcini mushrooms in a saffron and white wine sauce step by step

1. Wash and chop mushrooms. Fry onions and mushrooms together in some oil on medium heat until the mushrooms release their water. At this point add the chicken.

2. Continue cooking and stirring for a few minutes until chicken starts to change colour. Then add saffron, salt and white wine. Turn up heat and let the wine evaporate. Cook for another 5-6 minutes until chicken cooked and tender.

3. Serve immediately with a good amount of fresh parsley 😊.

Chicken breasts are dipped into a light batter and fried to perfection, before being served with a mushroom and white wine sauce.

This is a favourite in our family.

Serve with rice and a green salad.

Add rosemary, mushrooms and both stocks.

I was inspired to make this after eating a life changing French rotisserie chicken w/ porcini mushroom sauce at a fancy SF restaurant.