Chicken escalope with creamed wild mushrooms
This is a great, quick, dinner-party dish with two simple ingredients. You can use a single wild-mushroom variety or a selection, depending on what's available. This also works well with the chicken cooked on the barbecue – just spoon over the mushrooms at the table.
4 chicken breasts, skinned
Oil for brushing
A couple of knobs of butter
2-3 shallots, peeled, halved and finely chopped
2 cloves of garlic, peeled and crushed
200-250g wild mushrooms, cleaned and trimmed, or sliced if they are large
Salt and freshly ground black pepper
300ml double cream
2tbsp chopped parsley
Lay a piece of clingfilm on a chopping board, place the chicken breast on top, then lay another piece of clingfilm over that. Flatten the chicken with a steak hammer or rolling pin until it has about halved in thickness.
Heat the butter in a saucepan and cook the shallots, garlic and mushrooms for 3-4 minutes, seasoning and turning them as they are cooking; then add the cream, bring to the boil and simmer for a few minutes until the cream has reduced by half, thickened and just coats the mushrooms; stir in the parsley, cover with a lid and remove from the heat.
Preheat a ribbed griddle pan or barbecue, brush the chicken breasts with oil, lightly season and cook for a couple of minutes on each side.
To serve, transfer the chicken to warmed serving plates and spoon the creamed mushrooms overReuse content