This creamy mushroom sauce adds richness to an otherwise very lean meat and transforms quick and ordinary to extraordinary and delicious.
4 – 6 chicken breasts
45ml butter
15ml vegetable oil
250g mushrooms, sliced
4 cloves of garlic, minced
15ml thyme leave (or 5ml dried)
45ml white wine
250ml cream
125ml parmesan cheese, grated
Cut the chicken in half horizontally so that you have 2 very thin breasts.
Season the chicken on both sides with salt and pepper.
Put a heavy bottom pan onto medium-high heat, add 30ml butter and the oil and cook the chicken until golden – about 3 minutes per side.
Remove the cooked chicken, cover and keep warm.
Turn the heat onto high and add 15ml butter.
Add the mushrooms and cook for about 5 minutes – you want caramelised, golden brown mushrooms.
Now add the garlic and thyme and cook for another minute.
Deglaze the pan by pouring in the wine and scraping the bottom of the pan with a wooden spoon to get all the caramelised bits to come loose.
Turn the heat down to medium and the cream. Simmer for 3 minutes or until the cream thickens slightly.
Add the parmesan to the sauce and season well with salt and pepper.
Return the chicken to the pan and warm through for about 2 minutes.
Serve the chicken breast on rice, mashed potato or couscous, with lashings of the mushroom sauce.
My Whisk and I 