Preparation time: 10 minutes Cooking time: 20 minutes Serves 2
1tsp oil 2 free-range chicken breasts 15g (½oz) butter 250g (9oz) mushrooms, sliced 2 garlic cloves, crushed 100ml (4fl oz) white wine 100ml (4fl oz) double cream 2tbsp chopped parsley leaves steamed new potatoes and kale, to serve
1 Heat the oven to 180 C, 160 C, 350 F, gas 4. Heat the oil in a frying pan, season the chicken and fry for 2 minutes on either side. Place on a baking sheet in the oven for 20 minutes, or until cooked through.
2 Melt the butter in the frying pan, turn up the heat and add mushrooms and seasoning. Fry until browned slightly, then add the garlic and wine and bubble until the alcohol smell has burnt off. Reduce the heat and stir in the cream, simmering until the sauce has thickened slightly.
3 Stir the parsley through the sauce and serve poured over the cooked, sliced chicken breasts, with the new potatoes and kale on the side.
Per serving: 547 calories, 38g fat (22g saturated), 2.5g carbohydrate
Try this: If you want to make this lighter, use half-fat crème fraîche instead of cream. The texture won't be as velvety, but it will still taste good!
Prince Louis was first royal to miss out on this huge privilege after Queen’s big decision
Prince Louis has faced the results of the Queen's big change to royal protocol
By Caitlin Elliott •
Amy Adams reveals the surprising hobby Meryl Streep taught her to help ease her ‘energetic’ disposition on-set of Doubt
Amy Adams has shared how Meryl Streep calmed her down on the set of Doubt by teaching her an age-old pastime
By Emma Dooney •
Prince George may never be King according to a royal expert
Prince George is third in line to the throne but he may never be king, a royal expert explains why
By Robyn Morris •