Creamy Mushroom Peppercorn Chicken
My Mother In Law @whitehouse_foraging brought me some tasty foraged mushrooms, including hedgehog mushrooms and chanterelles, which I decided to add to some white mushrooms to make this gorgeous sauce! Proper hearty winter warmer that jazzes up your humble chicken breast – peppercorn sauce ain’t only suitable for steak y’know!
Ingredients
- 50 g salted butter
- 1 shallot finely diced
- 1 tbsp wholegrain mustard
- 1 tbsp red wine vinegar
- 10 g cracked black pepper
- 2 garlic cloves
- 300 g mixed mushrooms
- 1 chicken stock cube in 200ml water
- 150 ml double cream
- 2 chicken breasts
Instructions
- Melt butter in a pot and soften finely chopped shallots with mustard and vinegar
- Add cracked black pepper, fry for 2 minutes then mushrooms and fry until browned slightly
- Add stock and simmer for 5 minutes before pouring in double cream and simmering for another few minutes before lowering the heat until its time to serve
- Season 2 x chucking breast with salt and pepper (if you butterfly the breasts, they will cook in less time) and fry in oil until cooked all the way through
- Either add the chicken to the sauce or pour sauce over the chicken on the plate, and serve with your choice of vegetables and potatoes – I chose air fried garlic green beans and fried sliced potatoes
Nutrition
Calories: 769kcalCarbohydrates: 16gProtein: 55gFat: 55gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 284mgSodium: 1021mgPotassium: 1444mgFiber: 5gSugar: 7gVitamin A: 1808IUVitamin C: 5mgCalcium: 89mgIron: 2mg
Tried this recipe?Let us know how it was!
