Chicken Supreme with Mushrooms and White Wine Cream Sauce

A hearty, warming week night meal. Next time I wouldn't faff around removing the garlic and mushroom prior to the roux. Waste of time and pots.

Ingredients

• 1 tbsp olive oil

• 4 chicken Supremes

• 2 tbsp butter

• 300g cups mushrooms, sliced

• 1 clove garlic, minced

• Salt and pepper to taste

• 1 shallot, chopped

• ½ tsp dried thyme

• 1 tbsp flour heaped

• 1/2 cup white wine dry

• 1/2 cup chicken stock

• 1 cup double cream

Method

1. Heat the olive oil in a large pan.

2. Season the chicken with salt and pepper and brown for 5 mins on each side (the chicken will not be cooked all the way through), remove to a plate.

3. Add the butter to the same pan and sauté the mushrooms and garlic over medium heat for 5 mins, remove to the same plate as the chicken.

4. Saute the shallots and thyme for 2-3 mins, then add the flour and mix to combine.

5. Gradually pour in the white wine while stirring, then add in the chicken stock and double cream.

6. Bring the sauce to a boil, then reduce the heat to medium and let it simmer for a few mins to thicken slightly.

7. Return the chicken and mushrooms to the pan and simmer uncovered over low heat for 15 mins until the chicken is done, or cook in the oven at 180C for 15 mins.