Chicken and Mushroom Sauté*

Chicken and Mushroom Sauté*

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To serve – 4
Preparation time – 15 minutes
Cooking time – 15 minutes

Super quick with a wonderful rich sauce for a mid-week treat.

Nutritional content per serving:
1395kj/335kcal, Protein 35g, Fat 20g, Carbohydrate 2g, Fibre 2g, Cholesterol 95mg


*Click here for explanations of cookery terms and techniques


600g skinned chicken thigh fillets 2 tbsps olive oil 2 tbsps brandy 125ml chicken stock 300g mushrooms, trimmed and thickly sliced (field mushrooms give the sauce a light-grey colour. For a lighter coloured sauce, use button mushrooms). 2 tsps fresh thyme 3 tbsps double cream


  1. Cut the chicken into bite-sized pieces. Heat the oil in a frying pan until hot. Add the chicken in batches and cook over a high heat for 4 minutes or until nicely browned. Reheat the pan between batches. Remove the chicken and drain the oil from the pan.
  2. Heat the pan until slightly smoking, then pour in the brandy and allow it to bubble until nearly evaporated, and to burn off the alcohol. Pour in the chicken stock and bring to the boil. Add the mushrooms and thyme. Return the chicken to the pan with any juices and cook for a further 3 minutes, or until the mushrooms are soft. Stir in the cream and season well with salt and freshly ground black pepper.
  3. Serve with fettucine or rice.

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