Ingredients:

  • 2 large boneless, skinless chicken breasts (approx. 600 g / 1.3 lbs total)
  • 1 tsp fine sea salt
  • ½ tsp freshly cracked black pepper
  • 2 Tbsp olive oil (for searing)
  • 2 Tbsp unsalted butter
  • 1 lb mixed mushrooms (Cremini and Shiitake recommended), sliced
  • 1 large shallot, finely diced
  • 3 cloves garlic, minced
  • 1 Tbsp fresh thyme leaves (or 1 tsp dried)
  • ½ cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1 cup low-sodium chicken stock
  • 1 Tbsp all-purpose flour OR cornstarch
  • ¾ cup heavy cream (double cream)
  • 2 Tbsp fresh parsley, roughly chopped (for garnish)

Instructions:

  1. Pat the chicken fillets completely dry. Season generously on both sides with salt and pepper.
  2. Heat the olive oil in the skillet over medium-high heat until shimmering. Place the chicken pieces in the hot pan, ensuring they are not crowded.
  3. Sear for 3–4 minutes per side until deeply golden brown and cooked almost through (155°F / 68°C internal temperature).
  4. Remove the chicken from the pan and set it aside on a plate. Cover loosely with foil.
  5. Add the butter to the residual fat in the pan. Add the sliced mushrooms. Sauté over medium heat for 5–7 minutes, stirring occasionally, until the mushrooms have released their moisture and absorbed it again, developing a deep, nutty colour.
  6. Reduce the heat to medium-low. Add the diced shallots and sauté for 2 minutes until translucent. Add the garlic and thyme, cooking for 30 seconds until fragrant.
  7. Pour in the white wine. Scrape up any browned bits (the fonds) stuck to the bottom of the pan. Allow the wine to reduce by half (about 2 minutes).
  8. If using flour, sprinkle the tablespoon of flour over the pan mixture and stir constantly for 1 minute to cook out the raw flavour.
  9. Pour in the chicken stock and bring the mixture to a gentle simmer. Cook for 3–4 minutes, allowing the sauce to thicken slightly.
  10. Reduce the heat to low. Stir in the heavy cream until fully incorporated and the sauce is smooth. Taste the sauce and adjust seasoning (salt/pepper) as needed.
  11. Return the rested chicken and any accumulated juices from the plate back into the skillet. Spoon the sauce over the chicken.
  12. Cover the pan loosely and simmer for 3–5 minutes, until the chicken reaches an internal temperature of 165°F (74°C). The sauce should cling beautifully to the back of a spoon.
  13. Remove from heat, allow to rest for 2 minutes, then garnish generously with fresh parsley. Serve immediately.