Ingredients – Serves 3
- 3 Chicken breasts
- 200g Mushrooms (we used a mix of oyster and button mushrooms)
- 1 large Onion
- 3 Garlic cloves
- 1 Bay Leave
- Fresh Thyme
- 4 tbsp Double Cream
- 1 tsp English mustard
- 200ml Brandy ( you can also use dry white wine instead)
- 2 Chicken stock cube (or fresh stock if you have it)
- 1 tbsp Butter
- Dash Sunflower oil
- Large non-stick frying pan
- Medium pot
- Shallow roasting tray
- Small bowl
- Pre-heat oven on gas mark 5.
- Prepare a large frying pan and put it on high heat. Add oil and salt.
- Start slicing through the chicken breast to open it up ‘as a butterfly’ (watch the video at 1:20 to see how).
- Once chicken is cut, make sure you rinse well the knife and change the chopping board so we prevent cross contamination.
- Drizzle some oil in heated pan and place chicken to start sealing the chicken.
- Wash your hands and start slicing onion, garlic and mushrooms. Put all veg in a small bowl, add bay leaf and thyme and leave on the side for now.
- In the meantime, keep checking the chicken so you can turn it other way around before putting it in oven. When both sides get a nice golden colour, place chicken on a shallow roasting tray, pour some fat left in the frying pan onto the chicken and put straight into oven.
- Put the pan back on the hob and add the veg and herbs mix. Give it a gentle stir and leave to cook until onions are translucent, about 3-4 minutes.
- Add 200ml of Brandy and let it cook to be reduced by 3/4. You can also flame it up if you wish (watch video from 11:35 to see how).
- Add chicken stock and let it cook to be reduced by half.
- Add mustard and give it a gentle stir.
- Add cream and give it another stir, let it simmer for another 2mins and sauce is done.
- Chicken should be done by now, if not just give it a few more minutes in the oven.
- When ready, add chicken to the sauce and serve.