Ingredients
Serves 2
- 2 chicken breasts (skinless and boneless)
- 1 tbsp olive oil
- 1 tbsp butter
- 150g mushrooms, sliced
- ½ jar roasted red peppers, drained
- 2 cloves garlic, minced
- 2 shallots, diced
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 100ml heavy cream
- 100ml chicken broth
- 1 tbsp Dijon mustard
- 1 tsp cornflour (cornstarch)
- Salt and pepper, to taste
- Fresh basil (for blitzing and garnishing)
- Fresh lemon juice
- Creamy mashed potatoes (prepared earlier)
Method
- Make the Red Pepper Sauce: Blitz roasted red peppers, garlic, basil, Dijon mustard, and lemon juice in a blender. Add salt and pepper. Set aside.
- Cook the Chicken: Heat olive oil and butter in a skillet. Season chicken breasts and cook for 6–7 minutes per side until golden. Leave chicken in the pan.
- Add Veggies: Add diced shallots and cook for 3–4 minutes. Add mushrooms, cook for 5–6 minutes until softened.
- Simmer the Sauce: Add blitzed red pepper sauce, chicken broth, and thyme. Simmer for 10 minutes.
- Thicken the Sauce: Mix cornflour with cold water, then stir into the sauce. Add cream, cook for 2–3 minutes until thickened.
- Finish & Serve: Stir in chopped basil. Season with salt and pepper. Serve with creamy mashed potatoes.
