Chicken with Creamy Mushroom Sauce by Nici Wickes

Ingredients

4 chicken supreme (breast with wing attached)
2 Tablespoons olive oil
½ cup white wine
1 onion, sliced
25 g butter
500g white button mushrooms, sliced quite thinly
½ cup crème fraiche
Salt and pepper

Directions

Brown chicken in oil.  Cover and cook for about 20 minutes or until juices run clear and the chicken is cooked through. Set the chicken aside.  In the same pan, sauté sliced onions and mushrooms until tender.  Stir in wine and butter.  Stir in the ½ cup of crème fraiche and bring to a gentle simmer.  Return the chicken to the pan, cover and heat through for a further 1-2minutes.  Season well with salt and pepper.  

Serves 4