A tasty dish that is quick and easy, perfect for a mid week meal but also impressive enough to delight guests for a dinner party.
Mid week I serve with white rice but to jazz it up for a dinner party I would serve with wild rice and some toasted ciabatta rubbed with garlic.
Can be refrigerated overnight and reheated in saucepan.
Delicious as it is but you could certainly add some extra vegetables if desired
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: Generous serving for two, I tend to make this amount which is enough for me and my husband plus two small portions for my son.
Ingredients 2oz butter
Medium onion, diced
500g chicken breast, cut into strips
4fl oz white wine
8fl oz double cream
2 tbls tomato purée
Half tsp ground nutmeg
Salt and pepper to season (optional)
Very few ingredients for a sumptuous dinner
Melt 1oz butter in saucepan and cook chicken and onion over a medium heat for approx 5 minutes, until slightly golden.
Remove chicken and onion from the pan and put on plate.
Melt remaining butter in same pan and cook the mushrooms for 5 minutes.
Add the wine, cream, purée and nutmeg (plus salt and pepper if required).
Cook, stirring continuously over a fairly high heat for 5 minutes until sauce reduces and thickens.
Add previously cooked chicken and onion to the sauce, stir in and cook for another 5 minutes.