Monday, October 8, 2012
Once they are cooked put to one side to let them cool. Pull back the Chicken Fillets and make an incision and stuff the mushrooms into the cavity. Put any leftover Mushrooms on one side to serve later.
Whilst the Chicken is cooking make the sauce. Put a tsp of Dijon Grain Mustard in a pan, and add a wine glass of Dry white wine turn to full heat and reduce to burn off the alcohol, turn the heat down add 140ml of Double Cream and simmer until the sauce coats the back of a spoon take off the heat and season to taste.
Slice each Chicken breast into 3 and serve with a bit of sauce some of the reserved Mushrooms and a little drizzle of Olive Oil.
It really is easy, and delicious would make a lovely Dinner Party Dish served with just Spinach, or Courgette Fritta
If I was making it again I would tweak it slightly, I think I would flambé the mushrooms in Brandy to give a richer Flavour and add some wilted Spinach to the Mushroom Mix.
Brilliant Dish, Thank you Jamie!