Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 2 people
Estimated cost per serve is 7.52 dollar
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
2
- 1/2 cup thickened cream
- 1 1/2tablespoons plain flour
- 20grams butter, chopped
- 1 small onion, finely chopped
- 1/4 cup continental parsley leaves, chopped
- 200grams small swiss brown mushrooms, sliced thickly
- 1/2 small lemon, juiced
- 1 1/2 cup salt-reduced chicken stock
- 3teaspoons dijon mustard
- 2teaspoons olive oil
- 2teaspoons fresh rosemary leaves, coarsely chopped
- 2 garlic cloves, finely chopped
- 150grams green beans, steamed
- No Match
- 4 chicken thigh cutlets with skin on (from the poultry counter)
- 1/2 cup dry white wine
- 4 slice crusty bread (to serve)
Method
Step 1 of 3
Heat oil and butter in a large sauté pan or casserole pan over medium heat. Season both sides of the chicken. Add chicken skin-side down and cook, for about 3 minutes or until golden, turn and cook further minute. Transfer to a plate.
Step 2 of 3
Add onion, garlic and rosemary to same pan, cook over medium heat, stirring often until fragrant but not coloured. Add mushrooms. Cook, stirring, until moisture has evaporated. Add flour, cook, stirring for 1 minute. Stir in combined wine and stock, bring to the boil, simmer for 3-5 minutes until reduced slightly. Whisk in the cream and mustard then return the chicken to the pan.
Step 3 of 3
Simmer, partially covered for 20-25 minutes or until chicken is cooked through. Squeeze over the lemon to taste, scatter with parsley. Serve with steamed green beans and crusty bread.
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