6 chicken thigh fillets
1 tblspn butter
Splash of oil
4 cups mushrooms of your choice, sliced
Pinch chicken stock powder
1 tsp cracked pepper
600mL pouring cream
1 tblspn dry white wine (optional)
1 bunch of chives, chopped
Heat the pan, add oil & butter and lightly season the chicken before quickly sealing on both sides. Add mushrooms and sauté until brown then add the cream, white wine, stock & cracked pepper. Simmer until reduced down to a thick sauce approx 12 minutes. Sprinkle with chives and serve on a sweet potato mash with sautéed baby broccoli.
Serves: 4 – 6
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