CREAMY WHITE WINE AND MUSHROOM CHICKEN

WONDERFUL MOORISH CREAMY MUSHROOM AND WHITE WINE SAUCE OVER SUCCULENT JUICY CHICKEN WITH BUTTERY MASHED POTATO

 

INGREDIENTS

2 chicken breasts

200g le rustic Camembert
Salt pepper

 

FOR THE SAUCE

10 chestnut mushrooms sliced

1 tbsp butter

1 tbsp ooil

1 garlic clove grated
1 onion fine diced
1 tbsp chicken jelly stock
300ml water
100ml dry white wine
300ml dbl cream

FOR THE MASHED POTATO
6 king lrg Kng Edward potatoes
3 tbsp butter and seasoning to taste

Pan fry on a medium heat the diced onions in the butter and ooil until soft, add the garlic and mushrooms, pan fry for 10 minutes, take out two tbsp of the mixture and reserve for stuffing in the chicken, add the white wine and simmer for a minute, add the chicken stock, 300ml water and reduce by half then add the double cream and bring just to a simmer to tick over, taste and season.  Take the chicken breast and slice a pocket in the thick end of the breast, season with salt and pepper in the pocket then stuff one tbsp of the reserved pan fried mushrooms into the pocket and place a chunk of the le rustic in the pocket too.  Pan fry the chicken in a hot pan and then when 3/4 cooked place 50ml of water in the pan and place a lid on the pan to seal in the steam, turn the heat down and let the chicken finish of in the steam bath, this calms the cooking process down and allows the juices to relax back into the chicken under steam. 

For the mashed potato, peel and boil the potatoes until tender, drain and sprinkle with a hint of salt, pass through a ricer back into a hot pan with some or lots of butter and mix well, season to taste with white pepper and salt and sometimes I love to add a dash of vinegar, which is what my fab nan always did.

 

Serve the chicken on top of the butter mashed potato with a generous serving of the mushroom cream sauce over the top of the chicken.