WARNING: Contains alcohol.

SERVES 1. (Just increase the ingredients for extra servings.)


  • 1 large chicken breast
  • Single cream
  • Pre-soaked porcini Mushrooms (Keeping the water you've soaked them in.)
  • 1 small bottle (187ml 'taster' bottles.) or 1 quarter of a fullsized bottle of white wine
  • Cornflour
  • Olive oil
  • Fresh (Or dried) basil
Soak your mushrooms overnight in water and the water will turn brown. This stock is very useful and can be used in the sauce.

Add some oil to a ban and fry your chicken breast for a few minutes each side. Then place the chicken in some kitchen foil, sprinkle with chopped garlic and a little oil and place in the oven for around 20 minutes. (Or until it is cooked.)

Heat your mushroom water (Stock) and leave to simmer. Then add a small knob of butter in a pan and fry your mushrooms until cooked and place in a blender. Add to this around half a tub of single cream, the wine and the stock. Blitz until smooth. Add cornflour to thicken in needed. Heat the sauce again in a pan if needed.

[NOTE: Serve with asparagus and green beans.]


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