A simple, classic one pot chicken dish in a creamy white wine sauce with mushrooms and sugar snap peas. To add a deep, smoky dimension to this recipe, we have stirred in our Mellow Yellow Oak Smoked Rapeseed Oil at the end, giving it a whole new depth of flavour, one we are sure you will love. If you want a special recipe for a Friday or Saturday evening with friends, this is ideal. Serve with creamy mashed potatoes and enjoy knowing you have created a wonderfully indulgent dish, all in one pot.
4tbsp Mellow Yellow Oak Smoked Rapeseed Oil
1 large onion, finely chopped
2 garlic cloves, crushed
500g chicken breast, sliced
200g mushrooms, sliced
1 chicken stock cube
250ml white wine
200g sugar snap peas
90g cream cheese
1 tsp cornflour & 3 tsp water, if needed
Pour 2 tbsp Mellow Yellow Oak Smoked Rapeseed Oil into a large sauté pan on a medium heat. Add your chopped onions and fry for a few minutes until starting to soften. Add the crushed garlic and continue to fry, stirring occasionally. Add the sliced chicken and gently fry for a couple of minutes, just until the outside has been sealed. Add the sliced mushrooms then break a stock cube into the pan, stir well. Pour in the white wine and bring to a simmer. Simmer for about 10 minutes to reduce the wine down. Add the sugar snap peas and continue to simmer for 5 minutes. Mix in the cream cheese and simmer for another 5 minutes. If your sauce is still very runny, mix 1 teaspoon of cornflour with 3 tsp of water in a small dish and pour into your pan. Stir well until you feel the sauce start to thicken. Turn off the heat and drizzle in 2 tbsp of Mellow Yellow Oak Smoked Rapeseed Oil and stir through. Serve with mashed potatoes and enjoy.