I have some chicken breasts and half a bottle of white wine...

[sb34]

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Any shrooms? Any spuds, garlic, cream? How've you suddennly ended up with so many?

Drink wine, put chicken in freezer. Order takeaway.

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Roast the chicken breasts and drink the wine! I would ;o)

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You could do Daupinoise potatotes, chicken in white wine and mushroom sauce, and peas if you've any left in the freezer, but to be honest, I'd go for a takeaway!

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What about this? Just copied and pasted it from some website.

Chicken with Mustard and Wine Sauce

Ingredients

(3 servings)

1 ea Frying chicken
2 ea Large garlic cloves sliced
1/2 c Dry white wine
1 x Salt and pepper to taste
1/4 c Whipping cream
2 tb Oil, preferably peanut
2 tb Chopped shallots
1 c Leeks, sliced into 2" pieces
3 tb Dijon mustard

Instructions

Cut chicken into serving size pieces. Saute in hot oil until browned. Remove from pan, drain all but a little oil from pan. Add garlic and shallots; cook 1 minute. Add wine and return chicken to pan. Cover and simmer until tender, about 15 minutes. Add more wine if needed. Increase heat, add leeks, toss and cook briefly. Season with salt and pepper. Cover and cook over medium heat for 3 minutes. Stir in mustard and cream. If sauce is too thick, thin it with a little wi

oooh i have a lush recipe in a book somewhere....hold on

There is also this , or maybe this? .

What about this?

This sounds lovely

Have you got any risotto type rice? Make a risotto yum.

Or chop chicken, spuds, carrots and onions into big cubes and peel some garlic cloves. Stick it all in a bit roasting pan with olive oil, chuck over some dried herbs and bung in the oven.

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Oh sorry I thought you needed to do this tonight and couldn't get to the shops!

I adore risotto, the simpler the better. Got a big hunk of parmesan lurking in your fridge?

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this is a favourite chicken recipe of mine - dead easy too
Nigel Slater's 'A Really Good, SImple Chicken Supper'

serves 2-3
6 joints of chicken on the bone (we use thighs or breast)
butter about 50g
2 tbsps olive oil
large glass of white wine
4 cloves of garlic - squashed flat in their skins
parsley (though i replce with basil)
lemon jiuce
thikc slice of cold butter for the end

1. rub chicken with salt and black pepper
2. warm butter and oil in big flat pan - when sizzles put in chicken in, skin side down
3. let it colour a bit then turn over - let it bubble in butter and oil gentley (moderate heat) until skin is sticky and shiny and meat is tender (if done at a slow pace should take about 40 mins) - and drink rest of wine whilst waiting!!!(popsy's tip!)
4. remove chicken with a draining spoon and tip all but a drop of fat fromt he pan and return the pan to the heat
5. turn up heat, add wine and let it bubbly furiuosly while you scrape up the gunky goo from the bottom of the pan and stir it into the wine
6. return chicken to the pan and leave to simmer at a mild bubble covered with a lid
7. after 8-10 mins, add garlic cloves and parsley (or basil)
8. continue cooking for 6-7 mins adding more wine if getting low - it should get thick and sticky - pretty much just goo sticking to chicken
9. squeeze in some lemon juice, add a little salt and pepper and fish out the garlic
10. put chicken onto plates
11. drop extra butter into pan and swirl it about in the remaining cooking juices
12. put it over the chicken

very nice with roasties.....
very easy with lots of time in between for socialising

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Definately drink the wine.

One of my favourite chicken breast recipes - which also looks like you really know what you are doing:

process together one chunk taleggio or goats cheese, jar of sundried tomatoes and fresh basil leaves with some of tomato oil to moisten.

Place each chicken breast between two sheets of cling film. Bash the life out of them with a rolling pin (imagine it's AH) put dollo of mixture in middle and roll up chicken into a sausage shape. Wrap tightly in foil sealing the ends. (you can do all this pre dinner) Shove in oven for 30 minutes.

To serve unwrap from foil, slice across length and arrange artfully.
Cut your potoatoes into inch cubes, shove in roasting pan with plenty of oil and garlic and roast for 1.5 hours.

Buy bag of prewashed salad.

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Something really tastey have done many times...

put the chicken breasts in a bowl and cover with olive oil and 2-3 cloves of crushed garlic and a squeeze from a whole lemon...plus add a few sprigs of rosemary...allow to steep for a few hours or half an hour if time is limited

Meanwhile, get a deep frying pan, normal pan will do and pour a small amount of olive oil into base and heat gently.

Take chicken out of bowl (reserving the liquid for later!) and fry either side for a minute per side. Remove the chicken and then add 1-2 glasses of white wine and cook on a gentle heat until the fat from the chicken has absorbed. Return the chicken to the pan along with the juices from the bowl and cover and cook for 10-15 minutes or until the chicken runs clear..

Serve with the juices from the pan all over the chicken and add steamed courgettes or whatever veg you happen to have at hand, with lots of white wine!! Really tastey and have cooked many times (very quick to prepare)

Sorry SB, just had to attend to a complete paddy by dd2, hope you've decided on the takeaway option ...!