Chicken with mushrooms and riesling

by Ed Halmagyi


  • 4 x 180g skinless chicken breasts
  • salt flakes and freshly-milled black pepper
  • cooking oil spray
  • 1 brown onion, finely diced
  • 2 Tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 turnip, grated
  • 1 punnet shiitake mushrooms, sliced
  • 1 punnet shimeji mushrooms, separated
  • 6 cup mushrooms, sliced
  • 1 bunch thyme, chopped
  • 1 tsp honey
  • 250ml Riesling
  • 100ml thickened cream
  • ¼ tsp ground nutmeg


1 Season the chicken breasts with salt and pepper and spray with cooking oil. Arrange on the hot ribbed griddle and cook for 2 minutes each side. Sauté the onion in butter in the frying pan for 2 minutes, then add the garlic and cook for one more minute.

2 Mix in the turnip and chicken breasts, then add the mushrooms and thyme.

3 Pour in the honey and wine and season with salt and pepper, then add the cream and simmer until the chicken is cooked. Add the nutmeg, then carve and serve.


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