This dinner will dazzle without digging into your savings. It’s called having your cake and eating it too!

1. Finely slice mushrooms.

2. In a large non-stick skillet, heat 7.5 mL (½ tbsp.) butter over medium-high heat.

3. Add half the mushrooms and sauté for 5 minutes or until browned. Avoid stirring too often so they can brown properly. Transfer to a plate and set aside.

4. Cook remaining mushrooms without adding more butter. Transfer to plate and set aside.

5. Add remaining butter (7.5 mL/½ tbsp.) to skillet and cook chicken for 10 minutes, turning halfway through cooking.

6. Meanwhile, finely chop garlic and parsley.

7. Add garlic to skillet and pour in white wine. Simmer for 3–4 minutes or until wine has reduced by half.

8. Add reserved mushrooms and salt. Add cream and stir to combine. Reduce heat to medium-low and continue cooking for 8–10 minutes or until sauce has thickened and chicken is cooked through.

9. Garnish with parsley and crushed pepper. Serve with egg noodles.

Keeps in the refrigerator for 2 days. Do not freeze. 

Notes

Some versions of this recipe call for wild mushrooms, but you’ll save nearly $10 if you use white mushrooms instead. Once sautéed and served with cream and white wine sauce, they’ll be just as flavourful!

Instead of dumping leftover wine down the drain, freeze it in an ice cube tray. You’ll be glad you did next time you’re cooking a recipe that calls for wine!

From the book Petit prix by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme