Chicken Moscato with Garlic and Herbs
Prep time
Cook time
Total time
This is a brilliant weeknight meal that takes next to no time at all to make. The sauce is amazing.
Recipe type: Main
Cuisine: American
Serves: 4
  • 1-pound boneless skinless chicken pieces, cut into bite sized pieces (thighs would be best)
  • 1 tablespoon cornflour (cornstarch)
  • ¼ cup all purpose flour
  • 3 tablespoons olive oil, divided (can use cooking oil)
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 cups mushrooms, sliced
  • ¾ cup moscato wine
  • ½ cup cream
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped basil
  • salt and pepper to taste
  • Rice or pasta to serve
  1. Mix the salt, pepper, cornflour and flour together.
  2. Place the chicken into a large bowl and sprinkle the flour mix over it.
  3. With your fingers, shake the chicken in the flour to coat.
  4. Heat a large skillet to medium and add oil.
  5. Add the chicken in batches and cook until lightly browned. (Don't overcook chicken)
  6. When all the chicken is cooked, transfer it to a clean bowl and set aside.
  7. Using the same skillet, add the remaining oil and the onion and garlic and sauté for 3 minutes.
  8. Add the mushrooms and sauté for about 3-4 minutes until they just begin to brown.
  9. Add the wine and stir to combine.
  10. Reduce the heat to medium and let the wine cook and then add the cream.
  11. Cook for about 6-8 minutes until the sauce begins to thicken.
  12. Taste and season with salt and pepper.
  13. Add the chopped parsley, basil and cooked chicken into the mushroom mixture and stir.
  14. Reduce the heat to low until ready to serve.
  15. Serve the chicken over rice or pasta.
Recipe by Orgasmic Chef at