We're back for Channel 10's My Market Kitchen for a food and wine adventure with hosts Laura Sharrad and Mike Reid!
On this episode, we venture into the Hunter Valley and the Clare Valley to explore what these regions have to offer. Laura shows us how to cook a pub classic chicken schnitzel with white wine and mushroom suace. The Cabernet Franc is bright, fresh and fruit driven that Adam has paired with the mushrooms from this dish.
Adam suggest the more simpler a dish the more complex a wine can be.
While Laura creates this fan favourite chicken schnitzel Adam suggests a perfect wine pairing of Gertie Cabernet Franc 2019 and First Creek Hunter Valley Chardonnay 2019.
You can tune in at 3:30pm weekdays on Channel 10 - start cooking!
4 chicken breasts
½ tsp salt
½ tsp pepper
2 tsp vegetable oil
8 chestnut mushrooms - sliced
1 small onion - peeled and chopped finely
3 cloves garlic - peeled and minced
¼ tsp dried thyme - or 2 sprigs fresh thyme
120 ml (½ cup) white wine
120 ml (½ cup) chicken stock
180 ml (¾ cup) double (heavy) cream
1. Heat the oil on a large frying pan (skillet) over a medium/high heat.
2. Season both sides of the chicken breasts with the salt and pepper.
3. Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don’t need to be cooked through at this point – they’ll continue cooking in the sauce.
4. Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
5. Stir in the garlic and thyme and cook for the 30 seconds.
6. Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
7. Stir in the stock and cream and heat through for 2-3 minutes.
8. Check the chicken is cooked by checking it's no longer pink in the middle, then turn off the heat and place the chicken breasts on 4 plates.
9. Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish). Sprinkle over the fresh thyme and serve.