Saturday, 5 November 2011
An old classic and a goodie.
Ingredients serves 3 to 4
2 boneless chicken breasts, cut into strips
3 tablespoons olive oil
salt & freshly milled black pepper
For the Sauce:
2 tablespoons olive oil
100g button mushrooms, quartered
2 garlic clove, finely chopped or minced
225ml dry white wine
350ml fresh cream
75g Parmigiano Reggiano
salt & freshly ground black pepper
fresh basil or flat-leaf parsley, finely chopped
Heat the 3 tablespoons of olive oil in a heavy based frying pan. Once hot, add the chicken breast and season with salt & freshly milled black pepper. Sauté gently over a medium heat turning frequently until the chicken is cooked through.
Meanwhile, add the 2 tablespoons of olive oil and butter to a saucepan. Once the butter has melted, add the garlic and fry for about a minute until just softened. Now add the mushrooms to the pan and sauté over a medium heat for 1 to 2 minutes. Add the wine to the mushrooms and bring to the boil. Simmer gently over a medium heat (uncovered) until the liquid is reduced by half.
In a separate saucepan, add the cream and parmesan and place over a gentle heat. Stir frequently. Allow it to heat through, but do not boil.
Finally combine the chicken with the cream sauce, mushrooms and just enough of the reduced white wine to achieve the right consistency. Season to taste with salt & freshly ground black pepper.