Chicken with mushroom cream sauce

Chicken with mushroom cream sauce

Ingredients

4 chicken breasts

15ml (1 tbsp) lemon juice

Salt and pepper

80ml ( cup) butter

15ml (1 tbsp) minced shallot or spring onion

125g ( cup) sliced mushrooms

125ml ( cup) chicken stock

60ml ( cup) port or sweet wine

250ml (1 cup) fresh cream

30ml (2 tbsp) finely chopped

fresh parsley

Method

Preheat the oven to 200C. Rub the chicken breasts with the lemon juice and season lightly with salt and pepper.

Heat the butter in a large, heavy, oven-proof pan on the stove until foaming. Stir in the minced shallot or spring onion and saute until soft but not brown. Stir in the mushrooms and saute lightly without browning. Remove from heat and season.

Toss the chicken in this mixture to coat lightly and leave them in to marinate for a few minutes. Cover with a piece of buttered greaseproof paper, pressing it down onto the chicken. Bake in the oven for 10-15 minutes, or until the chicken feels springy when pressed with your finger. Discard the paper and remove the chicken from the pan. Set aside.

Pour the stock and wine into the pan and boil on the stove over high heat until syrupy. Stir in the cream and boil down again until the sauce has thickened slightly. Remove from the heat, check seasoning and add a few drops of lemon juice as desired. Pour the hot sauce over the chicken, sprinkle with parsley and serve immediately.

Serves 4