Chicken paillard with wild mushrooms
This is a great, quick, dinner-party dish with two simple ingredients. Use a single wild mushroom variety or a selection, depending on what's available.
4 chicken breasts, skinned
2-3tbsp rapeseed oil
2 cloves of garlic, peeled and crushed
200-250g wild mushrooms, cleaned
Salt and freshly ground black pepper
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's about half the thickness.
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.
While the chicken is cooking, heat a frying pan with a few tablespoons of the oil and sauté the garlic and mushrooms for 3-4 minutes, seasoning and turning them as they are cooking; then stir in the parsley.
To serve, transfer the chicken to warmed serving plates and spoon the mushrooms and parsley over.
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