Pan Seared Chicken with a Whisky Wild Mushroom Cream Sauce

Delicious pan seared chicken breast with a creamy wild mushroom sauce drizzled over mashed potatoes, polenta or rice makes this dish perfect for family dinner or entertaining. The sauce is so versatile too, yummy over baked fish, pork or beef and add a little broth for the perfect mushroom soup.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil and butter in a large saute pan. Season the chicken with salt and pepper and carefully add to the pan. Cook 3-4 minutes and turn over to cook the other side. Cook a further 3-4 minutes until the juices from the chicken are clear when pierced. (it may need longer cooking time based upon the thickness of the chicken. Alternatively, sear the chicken both sides and bake at 350 degrees F for about 10 minutes.

Step 2

Remove the chicken from the pan to a plate and keep warm. Remove the wild mushrooms from the liquid and chop. Add the onions and mushrooms and a pinch of salt and saute until the onions are soft and translucent. Stir in the flour. Add the cream, wild mushrooms liquid, whisky and broth, stir and simmer until the sauce reaches the correct consistency. Season with salt and pepper.

Step 3

Add the rice to the olive oil in a saucepan over a low heat and stir. Increase the heat. Add the water/broth and bring to a boil. Stir and reduce the heat to low. Place a lid on the pan and cook for 18 minutes. Remove the cooked rice form the pan to a bowl and season with salt and pepper.

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