Recipe: One-pan chicken and mushrooms in sage and white wine sauce

One pan is all you need for this comforting dish — it’s a simple matter of cooking and letting simmer, with minimal attention and clean-up required.

The sauce features sage, one of my favourite herbs that always works especially well with chicken and mushrooms. A little bit of mustard and nutmeg add depth and earthiness, and wilted spinach provides a nice bite.

To make this dish, you’ll first cook the chicken in your chosen pan until nicely browned and crisp, before setting aside and making the sauce.

The chicken is added back in towards the end to finish cooking.

Browning the chicken first as opposed to cooking it in the sauce gives it a crisp texture and nutty flavour — an absolute must.

Serve this dish with rice or pasta, and your favourite bread to mop up the sauce.

Keep this recipe on hand for when you’re short on time (or pans).

One-pan chicken and mushrooms in sage and white wine sauce

Serves 4

Ingredients

Method

Olivia Moore and her Taupō business That Green Olive offer recipe development, food photography — in studio or on location — for restaurants and cafes, recipe video creation and social media content creation. Go to Olivia’s website for more recipes: www.thatgreenolive.com.

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