• 4 x 150g chicken breast, skinless
  • 2 tbsp sunflower oil
  • 250g chestnut mushrooms
  • 4 shallots, finely chopped
  • 1 tsp fresh thyme
  • 1 garlic clove
  • 300ml Port or Madeira
  • 2 tbsp Dijon mustard
  • 100g creme fraiche


  • STEP 1
    Put some clingfilm on your work surface and place the chicken breasts on top, spaced apart. Season with salt and pepper. Cover with another piece of clingfilm. Bash the chicken until approx 1cm thick.
  • STEP 2
    Heat 1 tbsp oil in a large frying pan over a medium to high heat. Carefully lower in the chicken breasts into the pan and cook for about 3 mins on each side, until they are completely cooked through.
  • STEP 3
    Once cooked, take the chicken breasts out of the pan, transfer them to a separate plate and cover with foil to keep warm.
  • STEP 4
    Add the remaining tbsp of oil to the pan, add the shallots, mushrooms and thyme and cook for 2-3 mins, stirring regularly, until wilted.
  • STEP 5
    Add the garlic and cook for another minute.
  • STEP 6
    Turn up the pan to a high heat, add the alcohol and allow it to bubble for 2-3 mins. Add the mustard, and creme fraiche and simmer for another minute.
  • STEP 7
    Season to taste and add the chicken breasts to heat through for 1-2 mins. Serve!

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating