Chicken Escalopes with Mushrooms
Tender chicken escalopes – breast steaks pounded until thin – only need brief cooking. Simmered with firm-textured chestnut mushrooms and a Madeira sauce finished with creme fraiche, they make a dish that is perfect for easy entertaining. Serve with basmati rice and a leafy salad.
- 4 small skinless chicken breast fillets, about 115 g each
- 2 tablespoons plain flour
- 1 tablespoon sunflower oil
- 25 g butter
- 1 small onion, finely chopped
- 250 g chestnut mushrooms, sliced
- 4 tablespoons Madeira
- 2 teaspoons wholegrain mustard
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 150 ml chicken stock
- 2 tablespoons creme fraiche
- salt and pepper
- 2 tablespoons chopped fresh parsley, to garnish
- Put the chicken fillets between sheets of plastic wrap and pound them to flatten. Mix the flour with some salt and pepper, and use to coat the escalopes, shaking off the excess.
- Heat the oil and butter in a large frying pan. Add the escalopes, in one layer, and fry for 2–3 minutes on each side. Transfer the chicken to a plate and keep warm.
- Add the onion to the pan and soften gently for 2–3 minutes. Add the mushrooms and cook for a further 1 minute or until softened. Stir in the Madeira and allow to bubble for about 2 minutes, then stir in the mustard, oregano and stock.
- Return the escalopes to the pan and simmer gently for 3–4 minutes. Using a slotted spoon, spoon the chicken and mushrooms onto a warm serving platter.
- Stir the créme fraîche into the sauce and warm through, then check the seasoning. Pour the sauce over the chicken, sprinkle with chopped parsley and serve.