• 4 large boned chicken breasts
  • 3 tbsp olive oil
  • 1 onion
  • 1 garlic clove
  • 225g button mushrooms
  • 30ml sherry
  • 1 tbsp lemon juice
  • 150ml single cream
  • Salt and pepper

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Another meal in minutes!
I serve this with tagliatelle or rice. Cook some peas and mix with the dish to give it some colour.
Divide the chicken into 2 natural fillets. Then place between two sheets of cling film and flatten with a rolling pin. Then cut into diagonal strips 2.5cm. Heat the oil in a large frying pan and cook the onion and garlic slowly. Add the mushrroms and cook them for a further 5 mins. Remove and keep warm.
Increase the heat, add the remainibg oil and fry the chicken very quickly, in small batches for approx. 3-4 mins until lightly coloured. Season each batch with a little salt and pepper and keep warm whilst cooking the remainder.
Now add the sherry and lemon juice and quickly return the chicken, onions, mushrooms and garlic, stirring to coat.
Stir in the cream and bring to the boil. Serve immediately .