Tue, 23 September 2025
Serves 6 (3 chicken fillets, butterflied)
Ingredients
For the chicken
• 3 large chicken fillets, butterflied lengthways (to make 6 portions)
• 75g plain flour
• 2 large eggs, beaten
• 120g fresh white breadcrumbs
• 40g finely grated truffle pecorino or parmesan ( both optional )
• Salt & black pepper
• 2–3 tbsp olive oil, for frying
For the sauce
• 2 tbsp butter
• 1 tbsp olive oil
• 2 banana shallots (or 3 small), finely diced
• 3 garlic cloves, finely chopped
• 2 sprigs thyme, leaves only
• 200g chestnut mushrooms, sliced
• 120g mixed exotic mushrooms (oyster, shiitake, etc.), sliced
• 1 tbsp plain flour
• 150ml good beef stock (made from ½ cube or pot)
• 200ml cream
• 1 tsp Worcestershire sauce
• 20g Parmesan or pecorino, finely grated
• Lemon juice, a squeeze (to balance)
• Salt & black pepper
• Truffle oil, to finish
To serve
• Creamy mashed potatoes
• Seasonal greens (buttered cabbage, cavolo nero, or green beans)
• Extra pan-fried mushrooms and pecorino shavings
Method
1. Chicken
1. Preheat oven to 200°C (fan 180°C).
2. Coat the butterflied chicken portions: flour → egg → breadcrumbs mixed with pecorino.
3. Pan-fry in olive oil until golden on both sides (2–3 mins each).
4. Transfer to a tray and bake for 10–12 mins until cooked through and crisp.
2. Sauce
1. Heat butter and olive oil in a wide pan. Add shallots and garlic, cook low and slow for 12–15 mins until golden and jammy.
2. Stir in thyme leaves and mushroom powder.
3. Add the mushrooms, cook until golden and caramelised (6–8 mins). Remove a few for garnish if desired.
4. Sprinkle in the flour, stir well, cook 1 min.
5. Add beef stock, bring to the boil, and reduce by about half.
6. Turn heat down, stir in the cream, and simmer gently 5 mins until glossy and slightly thickened.
7. Season with Worcestershire, salt, and pepper. Stir in Parmesan/pecorino.
8. Taste and finish with a little squeeze of lemon juice.
