zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Chicken with Wild Mushroom and Champagne Sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
    • Home
    • Recipes
    • c
    • Chicken with Wild Mushroom and Champagne Sauce

    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 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

    1. 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.
    2. 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.
    3. 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.

    Your recipe note

    Edit your recipe note

    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.

    Comments

    Average user rating

    4 stars

    Glossary