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Posted : 01/04/2019



  • Chicken breasts
  • Mushrooms
  • Onions
  • Double cream
  • White wine
  • Beef oxo cubes
  • Butter
  • Olive oil
  • Flour




Cut the chicken breasts into strips, then coat the strips in seasoned flour. Fry for about two minutes so the chicken isn’t completely cooked and then set it aside.

Add some butter and oil to a pan and heat, then add finely chopped onions and mushrooms and gently fry till soft. Meanwhile, dissolve two beef oxo cubes in a pint of boiling water.

Add the chicken to the mushrooms and onions, then pour add the stock and stir gently for two to three minutes. Then add a splash of white wine and simmer until the alcohol has evaporated, which should be after a few minutes. You can make this ahead of time and reheat it when you are ready.

Before serving, add the double cream to taste and stir well – be sure to put the cream in once the mixture has cooled down or it will curdle.

This can be served with egg noodles or rice and green salad.




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