Chicken with Mushroom and Wine Sauce

Most of my recipes are copied from the net, however this one has been changed sufficiently to make it an original recipe.

The base was: http://southernfood.about.com/od/skilletchicken/r/r90912c.htm

Ingredients:

  • 500g boneless chicken – cut in small pieces
  • 1/2 cup Peri-Peri sauce
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 250g sliced mushrooms
  • 1 tablespoon garlic paste
  • 3 tablespoons flour
  • 2 Maggi chicken cubes
  • 1 cup rose wine (I used Sula, and you can probably use white wine too)
  • 1/2 cup full cream
  • 2 tablespoons fresh chopped parsley

Preparation:

  1. Season the chicken with Peri-Peri sauce and leave in a refrigerator for 30 minutes
  2. In a large skillet, heat the oil and butter; add chicke and cook until browned – about 5-10 minutes. Remove and set aside
  3. Add mushrooms and cook, until tender and browned – about 10-15 minutes; add garlic paste and cook for a minute. Stir in flour until blended
  4. Add 1 cup water, Maggi chicken cubes and wine until blended
  5. Add chicken back, cover and simmer for 20 minutes
  6. Stir in cream and parsley
Enjoy with toasted garlic bread and cheese
Edit: Oops I forgot that I added 2 tablespoons of wine vinegar before stirring in the cream

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