An Italian classic in which thinly sliced chicken breast, floured and pan-fried, is finished in a rich sauce built on mushrooms and chicken stock. It makes an elegant dinner alongside boiled pasta or mashed potatoes.
Salt the thinly sliced chicken breast and coat with flour, shaking off the excess.
Fry the chicken slices in a pan with a little butter until both sides are golden brown, then transfer to a plate.
In the same pan, sauté the mushrooms until they release their liquid and turn lightly golden.
Add the chicken stock and simmer for a few minutes until the sauce thickens, then return the chicken to the pan and cook gently for a few minutes more. Stir in the remaining butter and the parsley before serving.
Important: let the sauce reduce for a few minutes after adding the stock before serving. Note: if the chicken is not sliced thinly the centre may stay raw; pound it to an even thickness. Allergens: contains wheat (gluten) and dairy.
For a sweeter, tangier sauce, stir a little pomegranate molasses or grape molasses into the stock; it balances the earthiness of the mushrooms.
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