A long time family favourite. Serve with some silky mash potato and some wilted greens
Soak the porcini mushrooms for 10 minutes in 200ml of boiling water. Remove the mushrooms, roughly chop and set aside. Save the mushroom stock for the sauce.
Preheat the oven to 160c fan. Rub chicken with a little oil and season well with salt and freshly ground black pepper. On the skin, sprinkle the thyme leaves evenly over the chicken and lightly dust with flour.
Heat 1 tbsp olive oil in a frying pan, add the chicken skin side down and fry for 5 minutes without moving it. Then continue cooking for a further 10-15 minutes, turning regularly, until the chicken is tender and the skin crisp and browned. Remove to a plate and keep warm in the oven.
Add the chestnut mushrooms and soaked porcini mushrooms to the pan and cook over a high heat, tossing the until they start to soften. Pour in the marsala or madeira and allow to bubble whilst scraping the bottom of the pan. Next add the mushroom stock making sure not to pour in the gritty bits that will be at the bottom. Bubble and reduce by half. Stir in the cream and season. Simmer for a few minutes until the mushrooms are cooked, then serve with the chicken.
Chicken Breast with Masala Mushroom Sauce
A long time family favourite. Serve with some silky mash potato and some wilted greens
Ingredients
- 20 g dry porcini mushrooms
- 4 chicken breasts skin on
- 1 tbsp thyme leaves
- plain flour for sprinkling
- 400 g chestnut mushrooms sliced
- 50 ml marsala or madeira
- 200 ml double cream
Instructions
- Soak the porcini mushrooms for 10 minutes in 200ml of boiling water. Remove the mushrooms, roughly chop and set aside. Save the mushroom stock for the sauce.
- Preheat the oven to 160c fan. Rub chicken with a little oil and season well with salt and freshly ground black pepper. On the skin, sprinkle the thyme leaves evenly over the chicken and lightly dust with flour.
- Heat 1 tbsp olive oil in a frying pan, add the chicken skin side down and fry for 5 minutes without moving it. Then continue cooking for a further 10-15 minutes, turning regularly, until the chicken is tender and the skin crisp and browned. Remove to a plate and keep warm in the oven.
- Add the chestnut mushrooms and soaked porcini mushrooms to the pan and cook over a high heat, tossing the until they start to soften. Pour in the marsala or madeira and allow to bubble whilst scraping the bottom of the pan. Next add the mushroom stock making sure not to pour in the gritty bits that will be at the bottom. Bubble and reduce by half. Stir in the cream and season. Simmer for a few minutes until the mushrooms are cooked, then serve with the chicken.
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