Preparation time: 10 minutes
Cooking time: 20 minutes
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!