1. Brush the chicken breasts with some olive oil and season with salt and pepper. 2. Grill the breasts. 3. While they are cooking, melt butter over low heat (do not brown). 4. Add minced garlic, mushrooms; cook for about 3 to 4 minutes until all the mushrooms become soft. 5. Add spring onions; cook for about 1 minute. 6. Add white wine, chicken stock, and cream, simmer over low heat for about 6 minutes. 7. Add corn starch (which dissolved in little water) to make sauce thicker. 8. Cook continuously until sauce gets thicker and creamy. 9. Sprinkle with a little salt and pepper and, if desired, to give it a little more taste, mix in just a little chicken stock. 10. Pour over the grilled chicken breasts. 11. (We had this with roast potatoes seasoned with curry powder and some steamed vegetables!). ---------------------------------------------------------------------------
Nutrition
Ingredients
