Ingredients
4 chicken breasts
25g/1oz butter
1 tbsp olive oil
salt and crushed black pepper
For the sauce:
½ small white onion, peeled and chopped
1 clove of garlic, peeled and chopped
100ml/3½fl oz white wine
4 tbsp green peppercorns, crushed
small bunch parsley, finely chopped
125ml/4fl oz double cream
olive oil
salt and pepper
For the garnish:
200g/7oz oyster mushrooms
1 clove garlic, peeled and chopped
small bunch flatleaf parsley, chopped
25g/1oz butter
salt and pepper
Method
1. Season the chicken and cook in the oil and butter until browned. Reduce the heat and allow to cook through.
2. While the chicken is cooking, take a separate pan and fry the onion and garlic in a little oil until soft. Add the peppercorns, the wine and then the cream. Bring to the boil, season and leave to one side.
3. Quickly saute the garlic, mushrooms and parsley in butter. Season.
4. Place the mushrooms in the centre of the serving plate, cut the chicken breasts in half and place on top. Pour the warm sauce over the top and around the edge. Serve.
