Monday, 25 February 2013

Tuesday Recipe - Chicken & Mushrooms in white wine

 Poulet aux champignons avec une sauce au vin blanc

I much prefer the french name - so much more poetic. This is a classic meal with which it is hard to go wrong. You can flavour the white sauce with fresh herbs such as parsley, tarragon or dill and use it with other foods such as leeks, potatoes and poached fish. It is even good with left overs such as roast chicken or turkey.
I served this with rice as in the photo but also with green vegetables. The full recipe is on the appropriate TAB.

Other benefits of this meal is that, depending how much sauce you use, it is actually quite healthy. Served with vegetables, brown rice. I actually made it with vegetable based margarine and fully skimmed milk and the sauce still worked well. Another triumph for Rachel Khoo I think.

God Bless