4 Chicken Breasts
50g Mushrooms (sliced/quartered, whatever you want)
50g Plain Flour
50g Butter
1 Small Onion (thinly chopped)
2 Cloves Garlic (thinly chopped)
125ml White Wine
125 Mascarpone Cheese
A Handful Fresh Chives (chopped)
Olive Oil
Salt and Pepper
Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Large Frying Pan
The Good Bit
- In the bowl, season the flour with the salt and pepper, then chuck in the chicken and make sure it's fully coated all over, Heat the oil in the frying pan and add the butter, when the butter begins to bubble add the chicken.
- Cook the chicken rapidly so its brown and both sides (4 minutes) then take out and set aside keeping warm. Throw the onion and garlic into the pan now and cook for 5 minutes until going soft, then pour in the wine, give this a good mix and scrape any brown burnt bits off the bottom of the pan.
- Add the mascarpone and mushrooms to the pan and stir well making sure the mascarpone is melted, keep an eye on the thickness of the sauce, heat rapidly if it is too runny, add a little more wine if it is to thick, just remember that the mushrooms will release a lot of liquid as they cook so only adjust the thickness of the sauce when you are ready to serve.
- Return the chicken to the pan for the 10 minutes and finally add the snipped chives, season and serve.
