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Chicken in White Wine Sauce
The finest continental style chicken, flambéed with brandy, finished with creamy sauce and served with gnocchi and mushrooms.
Preparation
45 min
Portion for
6
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Melt the butter in saucepan.
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Season the chicken pieces with nutmeg and fry in melted butter until golden brown.
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Pour in the brandy and flambé the chicken.
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Add onion and garlic, deglaze with white wine and stir in 1 tablespoon of Vegeta chicken stock.
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Cover and cook on low heat for about 30 minutes, adding a little bit of water if needed.
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Bring a large pot of salted water to boil and cook gnocchi. (They are ready when they rise to the surface)
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Heat up olive oil in a pan and fry the mushrooms. Season with salt and pepper.
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Garnish with chopped fresh parsley.
Advice
Mix the flour, cream and egg yolk and add to the sauce shortly before it is done for a rich velvety texture.
Serving
Arrange chicken, mushrooms and gnocchi on a platter or individual serving plates and serve.
