Ingredients
2 tbsp olive oil
6 chicken breast steaks (800 g)
1 small onion, finely chopped
1 clove garlic, crushed
250 g cup mushrooms, trimmed, sliced
½ cup dry white wine
300 ml tub light cooking cream
⅓ cup finely chopped fresh parsley
Mixed green vegetables, to serve
Garlic mash
1 kg brushed potatoes, washed
2 small cloves garlic, crushed
1 cup milk
50 g butter, chopped
Salt and pepper, to taste
Method
- To make mash, peel and chop potatoes. Place in a large saucepan. Cover with cold water. Gently boil for about 10 minutes, or until tender. Drain. Return potatoes to same pan with garlic. Mash until smooth.
- Heat milk and butter in a small saucepan until hot. Stir into mash, in two batches. Season with salt and pepper. Cover to keep warm.
- Heat half the oil in a large, deep frying pan over a high heat. Add chicken in two batches. Cook for about 1 minute on each side, or until just cooked. Remove. Cover to keep warm.
- Add remaining oil, onion and garlic to same hot pan. Cook, stirring occasionally, until soft. Add mushrooms. Cook, stirring, for about 5 to 6 minutes, or until soft. Add wine. Bring to boil. Boil for 1 minute. Add cream and parsley. Return to boil. Add chicken. Season. Simmer for 1 minute, or until chicken is hot. Remove from heat. Cut in half diagonally.
- Serve chicken over mash with green vegetables.