Dinner It Right With Grilled Chicken With Mushroom Pepper Sauce

Recipe non vegetarian grill continental

A soulful meal with creamy sauce, some form of protein and toasted bread is what our slothful nights look like. Wrapped in a blanket and binge watching TV shows, we often reach for one of the easiest yet comforting recipes: Grilled Chicken with Mushroom Sauce. So, try your hand at it and we assure it will become one of your weekend staples.

Serves: 1

Prep Time: 10 mins

Cook Time: 15 mins

Elements: 

1 tbs olive oil

2 pieces chicken breast (fillets)

Salt, to taste

Pepper, to taste (six pepper medley by Sprig recommended)

For the sauce:

1 tbs olive oil

1 small onion, sliced

1 garlic clove, crushed

250 gm button mushrooms, sliced

1/4 cup single cream

60 ml white wine/chicken stock

Salt to taste

Pepper to taste

Tarragon, chopped

Formula: 

Rub salt and pepper on both sides of the fillets. Heat a grill pan, add olive oil and cook the fillets until well done. Flip sides once a nice brown char appears. Remove from heat and allow to rest.

For the sauce

Heat a shallow pan and add olive oil. Add garlic and cook till its pungent smell goes away. Mix in the sliced onions and caramelise lightly to release their sweetness. Once a nice brown colour is achieved, add mushrooms and sauté until cooked. The mushrooms release water as they cook, so keep the heat at medium. Deglaze the pan with white wine/chicken stock. If you do not have any of these available, deglaze with water. Pour the cream and cook until it reaches a slightly thick consistency. Add salt to taste and a nice amount of pepper for heat. Add tarragon for garnishing.

Toast up a few bread slices and your comfort meal is ready!

Representative Photo Courtesy Of: Pixabay