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Chicken with Green Peppercorns and Oyster Mushrooms

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This recipe showcases Green Peppercorns.

Ingredients

4 chicken breasts
25g butter
1 tbsp. olive oil
salt and crushed black pepper

For the sauce
½ small white onion, peeled and chopped
1 clove of garlic, peeled and chopped
100ml white wine
4 tbsp. green peppercorns, crushed
small bunch parsley, finely chopped
125ml double cream
olive oil
salt and pepper

For the garnish
200g oyster mushrooms
1 clove garlic, peeled and chopped
small bunch flat leaf parsley, chopped
25g butter
salt and pepper

Method

Season the chicken and cook in the oil and butter until browned. Reduce the heat and allow to cook through.

While the chicken is cooking, take a separate pan and fry the onion and garlic in a little oil until soft. Add the peppercorns, the wine and then the cream. Bring to the boil, season and leave to one side.

Quickly sauté the garlic, mushrooms and parsley in butter. Season.

Place the mushrooms in the centre of the serving plate, cut the chicken breasts in half and place on top.

Pour the warm sauce over the top and around the edge. Serve.

Source: James Martin - Housecall




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