EDP Norfolk - - STEP-BY-STEP -


2 chicken breasts, skin on 1 small onion

100g but­ter

50g baby leaf spinach (or rocket) 100g as­sorted wild mush­rooms 25ml dry sherry

100ml chicken stock 100ml dou­ble cream Sprig of fresh rose­mary

Step 1

Heat 75g of the but­ter in a heavy deep fry­ing pan un­til foam­ing. Put trimmed chicken breasts in pan, skin side down

Step 2

Add a tea­spoon of freshly picked rose­mary

Step 3

Fry the skin un­til browned and then turn the breast over and cook for a fur­ther two min­utes, bast­ing with the but­ter. Place onto a roast­ing tray, tip over the but­ter from the pan and place into a pre­heated oven at 180c

Step 4

While the chicken is cook­ing, finely dice the onion

Step 5

Place into a cleaned fry­ing pan with 25g of but­ter

Step 6

Cook the onion gen­tly un­til it has soft­ened

Step 7

Slice the cleaned mush­rooms, leav­ing them fairly chunky

Step 8

Add the mush­rooms to the fry­ing pan and fry for a cou­ple of min­utes

Step 9

Add the sherry to the hot pan

Step 10

Re­duce the sherry to a glaze

Step 11

Add the chicken stock, re­turn to the boil and re­duce to half the vol­ume

Step 12

Add the cream

Step 13

Bring to the boil and re­duce

Step 14

Add the washed spinach. By this time, ap­prox­i­mately 25 min­utes, the chicken, de­pend­ing in its size, should be cooked. Check with a tem­per­a­ture probe that it has reached 80c in the thick­est part of the breast, and then re­turn to the pan and serve

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