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Herbed chicken with wine and mushrooms

Recipe from: 12/19/1996 12:00:00 AM
Ingredients 9
Servings 4


  • 6
    chicken breast fillets
  • salt and freshly ground blackpepper
  • 30
    each: fresh basil, chives and parsley
  • butter
  • 250
    fresh button mushrooms, sliced
  • 1
    chicken stock cube
  • 160
    white wine
  • 10
  • 250
    tagliatelle or ribbon noodles


Season each chicken breast with salt and pepper to taste. Mix the fresh herbs and press the herb mixture underneath the skin and between the layers of meat. Heat butter in a large pan and fry the chicken until brown on both sides. Remove from the pan and stir-fry the mushrooms in the same pan until lightly browned. Return the chicken to the pan, reduce the heat and add the stock cube and white wine. Simmer until the chicken is tender and cooked. Thicken the sauce with a little cornflour blended with water to form a thick paste. Cook the pasta just before serving, in rapidly boiling salted water until tender and done. Drain and mix with a little oil if desired. TO SERVE: spoon a serving of pasta on each plate and place a chicken breast alongside. Ladle a little of the sauce over the pasta and chicken breast. Serve the vegetables separately so guests can help themselves. Serves 4-6.

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