Chicken & Mushroom Cream Sauce

1 tbsp macadamia nut oil
200 g chicken breast

1 tbsp butter
150 g onion, chopped
3 cloves garlic
300 g mushrooms, sliced
60 g red wine
200 g whole milk (or evaporated milk, or cream)
salt & pepper to taste

Heat a skillet over medium heat. When hot add oil and cook chicken for 5 minutes per side, or until golden brown. Remove the chicken to a plate and set aside.

Add the butter and onions to the pan and let cook until translucent and just beginning to brown. Add garlic and sliced mushrooms and cook for a few minutes until the mushrooms begin to release moisture. Deglaze the pan with wine, and let cook a minute longer for the alcohol to burn off.

Lower the heat and add the milk and cooked chicken, and season with salt and black pepper. Let simmer about 10-15 minutes until the mushrooms are soft and the sauce has thickened.

Serve with pasta, rice, or polenta. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user TOTCHIKO.