Pollo a La Creme

I first had this classic dish in Santini's when I was Eighteen,it has forever been an absolute favourite, I rarely order in Restaurants these days as they simply don't know how to make it properly or can't.

I to this day serve it with Italian roast cubed potatoes with Rosemary and a simple vegetable of Spinach and I can assure you they are the finest accompaniments you can have! and the accompaniments Santini's always served.

Start by reducing a fresh home made Chicken stock by about half, do it properly Stock cubes just won't do with this dish.

Whilst that is reducing, Rehydrate some dried Porcini in a ladle of the stock and slice some fresh Button mushrooms, saute them in butter with a little drizzle of olive oil at a medium heat along with some very finely chopped Garlic.

They will take about 5 minutes to cook, add the mushrooms to the reduced chicken stock and add the hydrated Porcini and the stock you hydrated them in and keep on a simmer.

Clean out your pan and put it on max heat for five minutes. Add a generous knob of butter and touch of     oil and add your Chicken breasts, couple of minutes each side so they have taken on some colour,now add a glass of decent Brandy and Flambé. Before the flames go out add a glass of white wine and let it bubble and reduce.

Take out the chicken and put in a pre heated oven at 200c for about Fifteen minutes.

Add the stock and Mushroom mixture to the pan and keep reducing at full heat for ten minutes.

Take the chicken out the oven, add to the pan with the sauce add some cold butter, and whisk in a drop of fresh cream,some chopped Parsley and serve.

It doesn't get much better than that!