Chicken breasts with chestnut and white cap mushrooms
Chef Gennaro Contaldo creates delicious Italian recipes for the Mushroom Bureau
This is a simple dish to prepare and an ideal main course served with some good bread. The freshness of the cherry tomatoes and the pungent taste of garlic and chilli really brings out the flavour of the mushrooms – I love this dish quite spicy, but if you prefer, please omit the chilli!
4 x skinless chicken breasts, cut butterfly open and pound slightly with a meat mallet
Salt & pepper
6 x tablespoons extra virgin olive oil
50 ml white wine
4 x garlic cloves, finely chopped
1 x small red chilli, finely chopped (optional)
400g very ripe cherry tomatoes, quartered
150ml vegetable or chicken stock
250g closed cap chestnut mushrooms, cleaned with a cloth and sliced
250g closed cap white button mushrooms, cleaned with a cloth and sliced
Handful fresh parsley, roughly chopped
1. Season the chicken with salt and pepper. Heat the extra virgin olive oil in a large frying pan, add the chicken and seal well on both sides. Add the white wine and allow to evaporate. Remove the chicken and set aside.
2. Add the garlic, chilli and cherry tomatoes to the frying pan and stir fry for a couple of minutes on a high to medium heat. Add the stock and continue to cook for a further 2 minutes. Stir in the mushrooms and parsley, cover with a lid and gently simmer for 30 minutes.
3. Return the chicken to the pan and continue to cook for about 15 minutes until the chicken has cooked through and the sauce has thickened a little but has still a creamy consistency. Remove from the heat and serve with lots of good bread.