Wed, 18 July 2018
Ingredients:
· 4 x chicken breasts
· 100g peas – blanched
· 100g broad beans – blanched
· 100g girolle mushrooms – cleaned
· 4 scallions
· 1 shallot – diced
· 75ml cider
· 75ml cream
· 75ml chicken stock
· 60g green seedless grapes cut in half
· Butter
Method:
Heat a pan, add a little vegetable oil, season chicken fillets on both sides and cook in oil for 3 – 4 min each side. Add a little butter, toss. Remove and leave chicken to rest for 5 mins.
Heat a sauce pan, add a knob of butter and sweat the shallot for 2 mins; add the cider and reduce by half, add cream, season and reduce to sauce consistency. Add the peas, beans and grapes.
Heat a pan, add a little oil and brown the scallions and mushrooms for 2 mins. Season.
Place sauce on the plate, chicken on top, place scallions and mushrooms over.
