Inspired by French Cooking and one of my favourite movies; Julie & Julia and Le Cordon Bleu.
Ingredients
- Bertolli with butter
- 2 chicken breasts, skinless and trimmed (200g/7oz each)
- ½ onion, finely chopped
- ½ leek chopped
- 1 fat garlic clove, crushed
- 100g mixed or chestnut mushrooms, sliced
- 250ml chicken stock (made with ½ a stock cube)
- salt and pepper
- 100ml half-fat single cream
- 1 tbsp freshly chopped parsley, for garnish
- 300g broccoli, steamed, to serve
- Garlic potato mash, to serve
Method
-
Heat the butter 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.
-
In the same pan, add a little more butter and fry the onion for 2-3 minutes, or 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.
-
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.
-
Meanwhile, cook the broccoli in boiling salted water until tender.
-
Stir the single cream and parsley into the sauce and serve immediately with the broccoli and garlic potato mash.
*Do connect with me on Instagram at @DesignTheLifestyleYouDesire for behind the scenes, daily updates, inspiration and more!
This looks so delicious!!
It really is! One of my favourite comforting recipes.