Mise en Place Preparation: Butterfly the chicken, using a sharp knife slit the chicken fillet open along the thickest part. Wipe and thinly slice the mushrooms. Peel and very finely dice the onion and garlic. Boil the kettle and use 1 stock cube to make 150mls chicken stock. For the rosemary use 4 /5 of the stalks. Remove the leaves and very finely dice them. Wash the chard and
Heat up the pan and add in the butter and oil. Get them nice and hot until almost foaming and place in the chicken fillets. (Don’t over crowd the pan. If you have a small frying pan, only do 2 at a time.) Brown on both sides for about 10 minutes, remove and set them aside on a plate.
Get the heat to medium high and add in the onion and garlic and sauté for about 4/5 minutes. When soft and golden, add in the mushrooms and diced rosemary. Cook for another 3 – 4 minutes. Pour in the hot stock, turn up the heat and allow this to bubble for a minute or two. Follow this with the cream, pop the chicken back in, cover with a lid and allow the sauce to simmer and reduce on a low to medium heat for 15 minutes. Pop in the chard and allow it to wilt. (alternatively the chard can be wilted and served on the side).
Combine the corn flour with 2 tbsp of cold water and drizzle this into the sauce if it needs a little extra thickness. Stir this in and allow the sauce to thicken up.
To serve cook some boiled basmati rice or even mash potatoes. Serve the chicken on top of the rice, spoon over the sauce and garnish with some fresh rosemary sprigs and a crack of black pepper. Enjoy
