4 medium chicken breasts
1 teaspoon salt
1 tablespoon whole black peppercorns
1 teaspoon cracked black pepper
3-4 teaspoons Extra Virgin Olive Oil
2 cups sliced button mushrooms about - 6 oz.
2 tablespoons unsalted butter
1 large clove garlic, minced
½ small red onion, finely chopped
¾ cup chicken stock
¾ cup cream
salt and pepper to taste
Season chicken breasts with salt and pepper and set aside.
In a large frying pan over medium high heat, add one teaspoon of the olive oil and heat until shimmers.
Add the mushrooms and cook stirring regularly until moisture has evaporated and they're starting to turn golden. Remove from pan and set aside.
Add another teaspoon of oil to the pan, then cook the chicken 4-5 minutes each side until golden and cooked through. Set the chicken aside with the mushrooms.
Turn the heat down to medium-low and add the remaining oil and butter to the pan.
Add the onion and garlic to the pan and cook stirring until the onion has softened.
Add the chicken stock, peppercorns and half the cracked pepper and let it come to a simmer. Scrape any brown bits off the bottom of the pan. Let it cook for 2 minutes until it reduces slightly
Stir in the cream and bring it all back to a simmer for another 2 minutes.
Add the chicken and mushrooms, including any juices they've released, back to the pan and cook for a further 2 minutes until fully heated through and the sauce has thickened a little.
Taste the sauce and add salt and cracked pepper to taste.
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