HERE’S AN EASY CHICKEN DISH TO WHIP UP DURING THE HOLIDAYS – AND IT’S FULL OF FLAVOUR, THANKS TO RIVERSMEAD FARM-FRESH CHICKEN
Chicken And Mushroom Cream TAGLIETELLE
Ingredients:
• 45ml butter
• 45-60ml olive oil
• 4-6 garlic cloves, crushed
• 250g mushrooms (a mix of Portabellini and button mushrooms), sliced
• 6 Riversmead chicken breasts
• juice of 1⁄2 lemon
• 5 sprigs of thyme, plus extra for garnish
• 500ml cream
• 250ml chicken stock
• 10ml salt
• 5ml pepper
• 400g linguini, cooked al dente
• 50g Parmesan cheese, shaved
Method:
In a pan heat butter and oil until frothy. Add garlic and mushrooms to pan, fry until nicely browned. Remove mushrooms from pan and set aside for later. Sear chicken breasts in pan, once browned, deglaze pan with lemon juice. Return mushrooms to pan. Add thyme, cream, chicken stock, salt and pepper. Reduce to a low heat, cover and simmer for about 20-30 minutes until chicken is cooked through and liquid has reduced and thickened. To serve, place linguini on a plate and top with chicken breast(s) and a spoon or two of mushroom sauce. Garnish with Parmesan and thyme sprigs.