Chicken with wine & mushrooms

The rich sauce is so tasty you won’t want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 216
  • fat 5g
  • saturates 1g
  • carbs 5g
  • sugars 2g
  • fibre 1g
  • protein 35g
  • salt 0.99g


  • 4 skinless chicken breasts
  • 1 tbsp plain flour, seasoned
  • 150ml chicken stock (use ½ a cube)
  • 250g pack chestnut mushrooms, halved
  • few thyme sprigs, leaves only
  • 150ml red wine
  • 1 tbsp mild olive oil, vegetable oil


Remove the skin for a lower fat meal
If you take the skin off chicken before cooking, it dramatically cuts the saturated fat content. Removing the skin also shaves 10 minutes off the cooking time.Try it with steak
Quick beef Bourguigonne. Pat 4 x 140g sirloin steaks in the flour and sear for 2 mins on either side. Set aside to rest, then add the mushrooms, plus 4 chopped rashers streaky bacon and a handful peeled pearl onions or shallots. Fry for 5 mins. Add the wine and beef stock; reduce and thicken with the flour mix. Thickly slice steak; add any juices to the pan. Stir the steak through the sauce.


  1. Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.

  2. Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.

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