If you are dieting this one is not for you. By flattening out your chicken breasts as if you were making a chicken schnitzel they cook a lot quicker, are beautifully tender and smothered in a rich and creamy mushroom sauce, well what can I say, they are seriously good.(4 people)
What you need
4 – 6 skinless boneless chicken breasts butterflied
Salt and pepper
2 tablespoons oil
2 tablespoons butter
4 cups chopped mushrooms
1 medium onion grated
100ml dry white wine (or chicken stock)
200ml fresh cream
Tagliatelle pasta cooked
Butterfly your chicken breasts by slicing them almost through, opening them out, placing a piece of cling film over them and giving them a pound with a rolling pin or wine bottle.
If you have a meat mallet, be gentle, you don’t want to break them.
Season with salt and pepper and cook in a pan on a medium to hot heat with the oil until browned on the outside. Be careful not to overcook them, they really do take just a few minutes.
Place the cooked chicken in a serving dish that has been warmed in the oven.
Now reduce the heat to medium, add the onion and butter to the same pan and cook for about 2 minutes, add the mushrooms and cook for a further 5 minutes stirring occasionally.
Pour in the white wine, bring the heat up to high and allow to simmer allowing the liquid to reduce by about half. Add in the cream and stir, stir, stir until it has reduced again by about half.
Place some pasta on a plate, cover with a little sauce, then a chicken piece and top with a generous amount of the mushroom sauce.
I like it with a salad, veg just seems wrong!