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Ingredients

  • 2 boneless, skinless chicken breasts
  • 1/2 lemon, juiced
  • 2 garlic cloves, crushed
  • 2 shallots, chopped
  • 100ml dry white wine
  • 200g button mushrooms, halved or quartered if large
  • 200g creme fraiche
  • 1 tsp fresh thyme
  • 2 tbsp olive oil

Method

  • STEP 1
    Preheat 1 tbsp oil in a high sided pan. Cook the shallots and garlic over a medium heat until they have become soft but not brown.
  • STEP 2
    Add the mushrooms and cook until lightly browned.
  • STEP 3
    Add the lemon and white wine and turn up the heat. Simmer until the white wine has reduced by half.
  • STEP 4
    Turn down the heat and stir in the cream fraiche and thyme.
  • STEP 5
    Add the remaining oil to a shallow pan on a high heat. Score the chicken breasts and cook until browned on each side.
  • STEP 6
    Transfer chicken to a baking tray and pour over the mushroom sauce. Cook for approximately 30mins at 200C/ fan 180C or until chicken is cooked through.
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