John Myers
Chicken Breast Fillet in Creamy White Wine Sauce
The perfect chicken breast fillet in creamy white wine sauce recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast fillet / One pack frozen
- 2 Large onions approx. 300 g
- 4 tbsp Olive oil
- 2 tbsp Tomato paste
- 1 Can Whole heads of mushrooms / drained weight 230 g
- 1 bottle White wine (750 ml)
- 1 cups Cooking cream 200 g
- 1 tsp Salt
- 0,5 tsp Pepper
- 1 tsp Sweet paprika powder
- 2 tsp Sugar
- 1 tbsp Food starch
- Baguette or bread roll
- 3 Strawberries for garnish
- Clean / parry, wash and dice the chicken breast fillets. Peel the onion and cut into wedges. In a high pan with olive oil (2 tbsp), fry the chicken breast fillet cubes vigorously / stir-fry and remove from the pan again. Add olive oil (2 tbsp) and stir-fry the onion wedges with the tomato paste. Deglaze / pour in the white wine, add the meat cubes and the mushrooms and let everything simmer for about 10 minutes. Season with salt (1 teaspoon), pepper (½ teaspoon), sweet paprika (1 teaspoon) and sugar (2 teaspoons). Fold in the cream, thicken with the cornstarch (1 tbsp) mixed in a little cold water and remove from the plate. Serve the chicken breast fillet in a creamy white wine sauce garnished with strawberries. Baguette or bread rolls are enough.
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