SiteGround logo

Run Your Food Blog On A Blazing Fast WordPress Site.
Get 60% Off On WordPress Hosting! Grab It Now →

Mushroom and Chicken Breast with Roasted Bell Peppers and White Wine Sauce

On with 0 Comment
Today's continental dish is ideal for dinner as well as for lunch as a main course entry. You can serve it with rice or bread. Mushrooms add moistness to this recipe adding a unique texture to the braised chicken pieces. If you do not prefer white wine to be included in this recipe, use malt vinegar as a substitute. Apart from roasted bell peppers, you can also add some green leafy vegetables to introduce a different flavor. My family generally consumes this recipe with traditional Indian pilaf. Vegetarians can make this recipe replacing chicken with eggplants and cottage cheese taken in equal proportions. While adding white wine sauce, take care of the flames if you're making this recipe in a frying pan.

Mushroom and Chicken Breast with Roasted Bell Peppers and White Wine Sauce
Mushroom and Chicken Breast with Roasted Bell Peppers and White Wine Sauce

Exotic chicken breast and mushroom recipe

Enjoy this fulfilling main course preparation which includes a delicious combination of mushrooms and chicken breast flavored with pungent white wine sauce.

Preparation Time: 30 minutes
Cooking time: 40 minutes
Servings: 4

  • 400 gm chicken breast
  • 300 gm button mushrooms
  • 4 red bell peppers
  • 200 gm asparagus
  • 1/4 cup white wine
  • 2 cups chicken stock
  • 3 to 4 garlic cloves (mashed)
  • 1/4 tsp of paprika
  • 1/2 tsp cornstarch
  • 1/4 white pepper powder
  • 1/2 tsp dried herbs
  • 1 tomato puree
  • 1 tsp cashew nut paste
  • 1/2 lime juice
  • cilantro for garnishing
  • 6 tsp olive oil
  • salt to taste


  1. Cut chicken breast into 2" pieces and wash thoroughly with cold water.
  2. Slice button mushrooms and wash them as well. Keep aside.
  3. Switch on the gas burner and roast all bell peppers directly on the flame from all sides for about 2 minutes.
  4. Remove the outer burnt skin and slice them in long strips. Keep aside.
  5. Finely chop cilantro and keep aside.
  6. Heat olive oil in a large deep frying pan.
  7. Add mashed garlic cloves and saute for about half a minute.
  8. Add tomato puree with cashew paste and stir fry for 3 minutes.
  9. Add chicken stock, white wine and corn starch.
  10. Close the lid and simmer for about 10 minutes till it reduced to a thick sauce.
  11. Add paprika, dried herbs, white pepper powder, lime juice and salt.
  12. Immediately add mushrooms and chicken pieces.
  13. Mix everything well with a spatula and simmer for about 7 to 8 minutes.
  14. Finish with chopped cilantro and roasted bell peppers.
  15. Place sautéed salted asparagus on the serving plate.
  16. Arrange mushroom and chicken delicacy beside it.
  17. Serve hot with fried rice.


Post a Comment