Pan Fried Creamy Chicken with

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Chicken breast fillet		1
Salt & pepper		as required
Olive oil		3 tbsp
Garlic		2 cloves
Shallot		1
Mushrooms		5-6
Chicken stock		180ml
Double cream		150ml
Parsley (optional)		as you like

Method

Prep

10min

Cook

20min

Cut the chicken into 4 pieces and season with salt & pepper. Keep aside for 5 minutes. Put 2 tbsp olive oil in a frying pan and add the chicken.

Fry on high heat for 6 minutes until nicely browned all over. Remove to a plate.

In the same pan, add 1 more tbsp olive oil and the finely chopped shallot and garlic on high heat. Add the sliced mushrooms.

Fry for 5 minutes on high heat until the mushrooms become brown and start to release juice. This is important to achieve a good depth of flavour.

Add the chicken stock and double cream. Return the chicken from Step 2 to the pan and turn the heat down to medium. Cook the chicken, basting all the while.

After 5 minutes, the sauce should thicken and be reduced to half. Transfer to a serving dish and sprinkle with chopped parsley before serving.

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