Ingredients
1 tbsp. olive oil
2 chicken breasts, butterflied
1/2 onion, finely chopped
1 garlic clove, crushed
100g white mushrooms, sliced
150ml chicken stock
salt and pepper
salt and pepper
80 ml half-fat crème fraiche
New potatoes
New potatoes
1.Heat the oil in a non-stick frying pan, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside.
2.In the same pan, add a little more oil and fry the onion until translucent. Add the garlic and fry for another 1-2 minutes. Add the mushrooms and fry until golden-brown. If they start to stick, add a little stock to the pan.
3.Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight fitting lid, lower the heat and simmer for 12-15 minutes, or until the chicken is cooked through. Season with salt and pepper.
4. Stir the crème fraîche and parsley into the sauce and serve immediately with the new potatoes
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