Ingredients
Equipment
Method
- Cut each chicken breast in half horizontally to form 4 thin steaks.
- Sprinkle chicken with salt and pepper, then coat with flour.
- Melt 15g butter in a large non-stick frying pan over medium-high heat. Cook chicken for 2 1/2 minutes per side until golden brown. Remove from pan and keep warm.
- Add remaining butter to the same pan and increase heat to high. Add mushrooms and cook for 4 minutes until golden brown.
- Add garlic, a pinch of salt and pepper, and cook for another minute until golden.
- Add white wine and cook for 30 seconds, scraping the bottom of the pan, until mostly evaporated.
- Add chicken stock and cook for 1 minute until mostly evaporated. Add cream, lower heat to medium, and simmer for 2 minutes until slightly thickened.
- Stir in parmesan. Taste and add more salt and pepper if needed.
- Return chicken to the sauce for 30 seconds to warm through. Garnish with chives.
- Serve directly from the pan or transfer to a serving platter. Alternatively, plate individual portions, spoon sauce over the chicken, and garnish with chives.
Nutrition
Notes
This dish is ideal served with mashed potato or rice to soak up the sauce. For a lower-fat sauce, you can use evaporated milk or low-fat cream. Freshly grated parmesan melts best into the sauce. Store leftovers in the sauce in the refrigerator for up to 3 days and reheat gently.