Solo: Chicken in Creamy Mushroom Sauce

Every Week We Deliver Everything You Need To Cook Amazing Meals

Solo: Chicken in Creamy Mushroom Sauce

Chicken breasts sautéed in a delicious, creamy wine and mushroom sauce. Crunchy green beans with garlic butter on the side. 14g carbs.

Ingredients to serve 1

  • 2 x free range chicken breasts
  • 60g x button mushrooms - slice finely
  • 1/4 x brown onion - peel and chop finely
  • 3g x fresh parsley - chop finely
  • 60ml x dry white wine
  • 50ml x thick cream
  • 125g x green beans – chop off ends
  • 1/2 x garlic -crush, peel and chop finely
  • butter, olive oil, salt & pepper (from your pantry)


Step 1

Put a few glugs of olive oil in a griddle/frying pan on medium to high heat. On a chopping board rub both sides of each chicken breast with salt and freshly ground pepper. Sear the chicken in the pan and cook for about 8 minutes each side until browned and cooked through. Turn only once. When done, remove from the pan and set aside to rest on a plate covered in tin foil.

Step 2

Melt 2 or 3 knobs of butter in a pan on medium to high heat. Add onion and sauté for a few minutes until soft. Add mushrooms, parsley, salt and pepper and sauté for 5 more minutes, until the mushrooms are nice and brown. Now add the wine and cook until alcohol evaporates - about a minute or two. Stir in the cream, bring to the boil, then turn down the heat and let it simmer for about 8-10 minutes until the sauce becomes thick and creamy.

Step 3

Put a saucepan of lightly salted water onto boil. Add the greens beans and boil for about 4 minutes until tender but still a bit crunchy. Drain water away, return saucepan to the stove (turn the heat OFF). Add a knob or two of butter and the garlic and allow to stand for a few minutes until the butter is melted.

Step 4

To serve: place a breast of chicken on the plate and cover with a generous helping of mushroom sauce. Serve a helping of beans on the side.