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Chicken with Wild Mushroom and Champagne Sauce

Waitrose Fresh British Chicken Breast Fillets are a tasty, versatile ingredient to cook with and a healthy, low fat option. They contain only 0.6 per cent fat and if poached or baked rather than fried, make a perfect meal for anyone watching their fat intake. Served in a wild mushroom and champagne sauce, this delicious main course dish shows that low fat can be indulgent too.

Preparation time: 10 minutes
Cooking time: 25 minutes to 30 minutes
Total time: 35 minutes to 40 minutes

Serves: 4

Ingredients

500g pack Waitrose Fresh British Chicken Breast Fillets
300ml champagne or sparkling dry white wine, such as Waitrose Cava
1 tsp olive oil
2 x 120g packs Waitrose Wild and Exotic Mushroom Selection, cleaned and any large mushrooms halved
2 tbsp Waitrose Half Fat Crème Fraîche
1 tbsp chopped fresh tarragon
Salt and freshly ground black pepper

Method

Place the chicken breasts in a single layer in a large saucepan. Pour over the champagne or sparkling wine and bring to the boil. Reduce the heat, cover and simmer gently for 15-20 minutes, until the chicken breasts are thoroughly cooked.
Heat the oil in a frying pan and cook the mushrooms for 2-3 minutes, turning occasionally, until golden. Strain the chicken breasts, reserving the liquor, and keep warm. Add the reserved liquor to the mushrooms and allow to bubble for 3-4 minutes. Reduce the heat and stir in the crème fraîche and tarragon. Simmer gently for 2 minutes, until the sauce has thickened slightly. Season to taste.
Slice the chicken breasts diagonally into thick slices and arrange on four warmed serving plates. Pour over the sauce and serve straight away with white and wild rice together with steamed green beans tossed in a little lemon juice for a delicious fresh flavour.

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Cook's tips

Champagne and chicken are a wonderful flavour combination, but if you don't want to splash out on the real thing a sparkling dry white wine works just as well instead.