This is such an easy dish to throw together, with very little effort apart from a rather satisfying flattening of the chicken breasts at the start of the recipe!
I haven't specified the quantity of cream to include, as I really do think this is a matter of taste - personally, I like a touch of cream, but my boys love it by the bucket load...
The dish can be modified to include chestnut mushrooms and./or pancetta or streaky bacon, but is equally good without any of the optional additions.
It's lovely served with roasted 'saute' potatoes and broccoli, but would also be delicious with steamed new potatoes and salad.
Serves 4
4 chicken breasts
2 tablespoons of olive oil
Knob of butter
120ml white wine
200 ml chicken stock
1 teaspoon of Dijon mustard
1 teaspoon of wholegrain mustard
4 sprigs of thyme
Double cream
Seasoning
Optional
Chestnut mushrooms
Pancetta or streaky bacon
Garnish
Flat leaf parsley
- If the chicken breasts are large, cut the chicken fillet (tenderloin) from the chicken breasts and save for another dish.
- Lay the chicken breasts, one at a time, on a chopping board between two sheets of cling film.
- Beat each chicken breast with a rolling pin until they are approx 1.5 cm thick. The chicken breasts want to be flattened so they are an even thickness.
- Place the chicken in a Tupperware (or similar) and drizzle with olive oil. Season.
- Rub the oil and seasoning into the chicken breasts.
- Melt the butter in a in sauté pan, with a drizzle of olive oil.
- Once the butter has melted and is foaming, add the chicken breasts (it's best to do this in two batches, or to use two pans, to avoid the chicken from sweating).
- Brown the chicken on both sides (this should only take a few minutes) and remove from the pan.
- Take the pan off the heat and deglaze the pan, by slowing pouring in the white wine, whilst continuously stirring.
- Return the pan to the heat and let the wine bubble and reduce for a few minutes, before pouring in the stock.
- Now add the sprigs of thyme, mustard and black pepper and stir well.
- Return the chicken breasts to the sauce, cover and simmer for 15-20 minutes until the chicken is cooked through and the sauce has reduced.
- Stir in the double cream and simmer for a couple more minutes before serving.
