- 30 ml / 2 tbsp light olive oil
- 4 chicken supremes, each weighing about 250 g / 9 oz
- 3 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 115 g / 4 oz / 1½ cups wild mushrooms or shiitake mushrooms, halved
- 150 ml / ¼ pint / ⅔ cup dry white wine
- 300 ml / ½ pint / 1¼ cups double (heavy) cream
- 15 g / ½ oz mixed fresh tarragon and flat leaf parsley, chopped
- salt and ground black pepper
- fresh tarragon and flat leaf parsley sprigs, to garnish
Boneless chicken breast portions could be used in place of the supremes.
- Heat the light olive oil in a large frying pan and add the chicken supremes, skin side down. Cook for 10 minutes, turning the chicken twice, or until it is a golden brown color on both sides.
- Reduce the heat and cook the chicken portions for 10 minutes more, turning occasionally. Use a slotted spoon to remove the chicken from the pan and set aside.
- Add the shallots and garlic to the pan and cook gently, stirring, until the shallots are softened but not browned. Increase the heat, add the mushrooms, and stir-fry for 2 minutes, or until the mushrooms just start to color.
- Replace the chicken, nesting the pieces down into the other ingredients, and then pour in the wine. Simmer for 5-10 minutes, or until most of the wine has evaporated.
- Add the cream and gently move the ingredients around in the pan to mix in the cream. Simmer for 10 minutes, or until the sauce has thickened. Stir the chopped herbs into the sauce with seasoning to taste. Arrange the chicken on warm plates and spoon the sauce over. Garnish with sprigs of tarragon and flat leaf parsley.