Chicken Breast in Creamy Mushroom Sauce

Step 1: Cut each chicken breast in half horizontally to make 4 thin steaks.

Step 2: Season both sides of the chicken with salt and pepper. Sprinkle with flour, then use your fingers to spread it over the surface.

Step 3: Melt 15 g butter in a large non-stick frying pan over medium-high heat. Add the chicken and cook for 2 1/2 minutes per side, until golden brown and just cooked through. Remove from the pan, cover and keep warm.

Step 4: In the same pan, add the remaining butter and increase the heat to high. Add the mushrooms and cook for 4 minutes, until they start to turn golden at the edges.

Step 5: Add the garlic and a pinch of salt and pepper. Cook for another minute, until the garlic and mushrooms are golden.

Step 6: Add the white wine. Cook for 30 seconds, scraping the bottom of the pan, until most of the wine has evaporated and the alcohol smell is gone.

Step 7: Add the chicken stock and cook vigorously for 1 minute, until most of it has evaporated. Add the cream, lower the heat to medium and simmer for 2 minutes, until the sauce reduces and thickens slightly.

Step 8: Stir in the Parmesan. Taste and add more salt and pepper if needed.

Step 9: Return the chicken to the sauce for 30 seconds to warm through. Garnish with chives and serve in the pan or transfer to a serving platter. Alternatively, plate the chicken, spoon over the sauce and garnish with more chives.

Step 10: Serve with mashed potato or rice to soak up the sauce.