If you need a speedy, but lush supper, then this is it. In about 20 minutes, you can turn a “Plain Jane” chicken breast into something worth raving about!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Heat a heavy based frying pan over a medium heat, and fry the mushrooms in a knob of butter until golden. Transfer the mushrooms to a dish and set aside.
Add another knob of butter and a glug of oil to the frying pan, over a medium-heat heat, season the chicken breasts and fry for about 5 minutes on each side, until golden and cooked through (cooking time will vary depending on the thickness of chicken). Transfer to a wooden board and allow to rest while you make the sauce.
Add the mushrooms and chicken stock to the pan and deglaze over a high heat. With a wooden spoon, scrap the bottom of the pan as it bubbles—this will enrich the sauce with browned, caramelised chicken.
Add the cream, tarragon and season with salt and pepper. Allow to bubble and reduce to your desired sauce consistency—the longer you leave it reduce, the thicker it will get.
Adjust seasoning to your taste and serve alongside the rested chicken breast.
To finish the dish, a squeeze of lemon could work quite nicely here.
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