INGREDIENTS
4 chicken breasts4 chicken breasts
1/2 tsp salt1/2 tsp salt
1/2 tsp pepper1/2 tsp pepper
2 tsp vegetable oil2 tsp vegetable oil
8 chestnut mushrooms - sliced8 chestnut mushrooms - sliced
1 small onion - peeled and chopped finely1 small onion - peeled and chopped finely
3 cloves garlic - peeled and minced3 cloves garlic - peeled and minced
¼ tsp dried thyme - or 2 sprigs fresh thyme¼ tsp dried thyme - or 2 sprigs fresh thyme
120 ml (1/2 cup) white wine120 ml (1/2 cup) white wine
120 ml (1/2 cup) chicken stock120 ml (1/2 cup) chicken stock
180 ml (¾ cup) double (heavy) cream180 ml (¾ cup) double (heavy) cream
To Serve:
fresh thyme fresh thyme
INSTRUCTIONS
Heat the oil on a large frying pan (skillet) over a medium/high heat.
Season both sides of the chicken breasts with the salt and pepper.
Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don’t need to be cooked through at this point – they’ll continue cooking in the sauce.
Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
Stir in the garlic and thyme and cook for the 30 seconds.
Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
Stir in the stock and cream and heat through for 2-3 minutes.
Check the chicken is cooked by checking it's no longer pink in the middle, then turn off the heat and place the chicken breasts on 4 plates.
Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish). Sprinkle over the fresh thyme and serve.