Ingredients:

  • 4 boneless, skinless chicken breasts (600 g), trimmed and patted dry
  • 2 Tbsp (30 g) All-Purpose Flour
  • Kosher Salt & Black Pepper, to taste
  • 2 Tbsp (30 ml) Rapeseed or Canola Oil
  • 2 Tbsp (30 g) Unsalted Butter, divided
  • 1 lb (450 g) Cremini or mixed mushrooms, sliced thick
  • 2 medium (60 g) Shallots, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Fresh Thyme leaves
  • 1 cup (240 ml) Dry White Wine (e.g., Sauvignon Blanc)
  • 1 cup (240 ml) Low-Sodium Chicken Stock
  • 1/2 cup (120 ml) Double Cream (Heavy Cream)
  • 2 Tbsp Fresh Parsley, chopped, for finishing/garnish

Instructions:

  1. Prep Chicken: Lightly pound the thicker end of the chicken breasts to ensure even thickness (about 3/4 inch). Season generously with salt and pepper.
  2. Dredge: Lightly dust the chicken breasts in the flour, shaking off any excess. This helps achieve a beautiful sear and thickens the eventual sauce.
  3. Sear: Heat the oil in the skillet over medium-high heat until shimmering. Sear the chicken for 3–4 minutes per side until deeply golden brown. Do not worry about cooking through.
  4. Reserve: Remove the chicken and set aside on a plate. It will finish cooking in the sauce later.
  5. Sauté Mushrooms: Add 1 tablespoon of butter and the sliced mushrooms to the skillet. Sauté over medium heat until the mushrooms release their liquid and then brown deeply (about 6–8 minutes). This caramelisation is vital.
  6. Add Aromatics: Reduce heat to medium-low. Add the shallots and thyme, stirring until softened (about 2 minutes). Add the minced garlic and cook for 30 seconds until fragrant—do not let the garlic burn.
  7. Deglaze: Pour in the white wine. Bring to a rapid simmer, scraping up any delicious brown bits (fond) from the bottom of the pan with a wooden spoon.
  8. Reduce: Let the wine reduce by half (about 3–4 minutes). This concentrates the flavour and cooks off the alcohol.
  9. Simmer: Pour in the warm chicken stock. Bring the sauce back to a gentle simmer.
  10. Reintroduce Chicken: Return the seared chicken breasts and any accumulated juices from the plate to the pan. Nestle them into the sauce.
  11. Poach/Simmer: Cover the pan partially and simmer gently for 5–7 minutes, turning the chicken halfway, until the internal temperature reaches 165°F (74°C).
  12. Enrich the Sauce: Remove the chicken and keep it warm. Reduce the heat to low. Whisk in the double cream and the remaining 1 tablespoon of cold butter. This thickens the sauce and adds a glossy sheen. Taste and adjust salt and pepper.
  13. Serve: Spoon the mushroom sauce generously over the chicken. Garnish with fresh chopped parsley.