- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- High in protein
- 1 serve veg or fruit
- Serves6
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 6 Coles RSPCA Approved Chicken Thigh Cutlets (or Fillets and Chicken Drumsticks) 300g brown or white mushrooms, thickly sliced
- 2 garlic cloves, crushed
- 1/2 cup (125ml) dry white wine*
- 1 cup (250ml) chicken stock
- 1/2 cup (125ml) pouring (pure) cream or thickened cream
- 1 lemon, rind finely grated, juiced
- 1 tbs coarsely chopped tarragon
- Finely chopped tarragon, extra, to serve
- Steamed baby broccoli, to serve
- Steamed potatoes, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a saute or large deep frying pan over medium-high heat. Spray with olive oil spray. Season the chicken and cook, skin-side down, for 6 mins or until dark golden. Turn and cook for a further 6 mins. Transfer to a plate.
Step 2
Wipe the pan clean with paper towel to remove excess oil. Add the mushroom and cook, stirring occasionally, for 5 mins or until just tender. Add the garlic and cook for 2 mins or until aromatic. Add the wine and bring to a simmer. Cook, stirring, for 1-2 mins or until wine reduces by half. Add the stock, cream, lemon rind, lemon juice and tarragon and stir to combine.
Step 3
Bring to a simmer and return chicken to the pan. Partially cover and cook for 6 mins or until the chicken is cooked through.
Step 4
Divide chicken and sauce among serving plates. Sprinkle with extra tarragon and serve with baby broccoli and potatoes.
Recipe tip
*To make this recipe without alcohol, use extra chicken stock instead of the wine.
