In my opinion, this recipe is the perfect seasonal transition dish which is as comforting as it is delicious. It’s actually a great option for a family get together or if you are having friends around for a catch-up. Play around with the seasoning to suit. I serve it with rice but you could also serve with it with early new potatoes which work well with the creamy mushroom sauce.
4x chicken breasts
1 tsp cayenne pepper
1 tsp smoked paprika
Salt & pepper
2x shallots, finely diced
250g mushrooms of choice, sliced
2 cloves garlic, minced
350ml Carol’s Stock Market chicken stock
2 tbsp cream cheese
Flat leaf parsley, roughly chopped
Lay the chicken between 2 sheets of parchment and use a rolling pin, meat tenderiser or heavy pan to flatten the fillets to flatten the thickest parts of the breasts so that they’re a more even height.
Season all over with cayenne pepper, smoked paprika, salt and pepper.
Heat a large pan over medium high heat then add a drizzle of olive oil. Arrange the chicken fillets in the pan and cook just until cooked through and golden brown on both sides. Remove chicken from the pan and set aside.
Add a little more oil to the pan and reduce heat to medium. Add the shallot and cook until softened. Add the mushrooms and continue cooking, stirring occasionally, until mushrooms are cooked through, about 5 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add Carol’s chicken stock with a light seasoning of salt and pepper and simmer until slightly thickened, 10-15 minutes, then add the cream cheese and stir through the sauce until melted.
Add the chicken back in and simmer for about 5 minutes to heat the chicken through.
Taste for seasoning and add more salt and pepper if needed.
Serve with rice and garnish with plenty of chopped parsley.