This is a great, quick, dinner-party dish with two simple ingredients. Use a single wild mushroom variety or a selection, depending on what's available.
4 chicken breasts, skinned
2-3tbsp rapeseed oil
2 cloves of garlic, peeled and crushed
200-250g wild mushrooms, cleaned
Salt and freshly ground black pepper
2tbsp chopped parsley
Lay a piece of clingfilm on a chopping board, place the chicken breast on top, then lay another piece of clingfilm over that. Flatten the chicken with a steak hammer or rolling pin until it's about half the thickness.
Preheat a ribbed griddle pan or barbecue, brush the chicken breasts with oil, lightly season and cook for a couple of minutes on each side.
While the chicken is cooking, heat a frying pan with a few tablespoons of the oil and sauté the garlic and mushrooms for 3-4 minutes, seasoning and turning them as they are cooking; then stir in the parsley.
To serve, transfer the chicken to warmed serving plates and spoon the mushrooms and parsley over.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies