Chicken Breast with Mushroom Sauce
Give me a luxe mushroom sauce with anything and I’m in. I love this for a quick and high protein dinner option, one that I keep going back to.
Ingredients
For the chicken:
- 3 chicken breasts
- ½ cup plain flour
- 1 tsp white pepper
- 1 tsp salt flakes, crushed
- ⅓ cup extra virgin olive oil
For the sauce:
- 50g butter
- 3 large shallots, finely diced
- 2 garlic cloves, finely sliced
- 200g Swiss Brown mushrooms, sliced
- 1 cup beef stock
- 5 sprigs thyme
- 200ml creme fraiche
- Chives, finely chopped
- Parsley, finely chopped
To serve:
- Salad leaves
- Lemon, thinly sliced
Serves 2
Method
- Use a rolling pin or meat mallet to flatten chicken breasts until approx 1cm in thickness.
- Melt butter in a sauce pan over medium heat, then add shallots and garlic, sautéing until tender.
- Add mushrooms and cook until brown.
- Add beef stock and thyme and reduce until thickened.
- Stir through creme fraiche and discard thyme.
- Taste and season and set aside.
- Immediately before cooking chicken, add plain flour, white pepper and salt flakes to a bowl or tray and whisk to combine.
- Dust each chicken breast in the flour mixture.
- Heat olive oil in a large pan over medium heat.
- Fry chicken breasts until golden brown (approx 2 mins each side).
- Spoon sauce onto serving plates (if it’s too thick, thin out with a little hot water), top with fried chicken, salad leaves, lemon slices, parsley and chives.