Chicken Breast in a Rich Mushroom Sauce

Preparation: 35 min

Preheat your oven to 220ºC/200ºC fan/gas mark 7. Heat a medium frying pan on medium-high heat with a drizzle of oil. Once hot, lay the chicken into the pan, skin-side down, and season with salt and pepper. Fry until browned, 5 mins each side.

Once browned, put the chicken on a baking tray, skin-side up, and roast on the top shelf of your oven until cooked, 15-20 mins.

Meanwhile, cut the broccoli into florets, halving any larger ones. Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces. Peel and grate the garlic (or use a garlic press). Spread out the broccoli and courgette on opposite sides of a large baking tray. Drizzle with oil and season with salt and pepper. Scatter half the garlic over the veg and toss to coat. Roast on the middle shelf of your oven until tender, 12-15 mins.

While the veg cooks, heat the frying pan used for the chicken on medium-high heat with a drizzle of oil (no need to clean). Once hot, add the mushrooms and fry until softened, 4-5 mins, stirring occasionally. Add the remaining garlic and fry, stirring regularly, 1 min.

Next, reduce the heat to medium-low, then add the creme fraiche, chicken stock paste and water (see pantry). Bring to a simmer and season with salt and pepper. Cook until slightly thickened, 2-4 mins.

Slice the chicken widthways into 1cm thick slices and fan out onto the plates. Plate the roasted broccoli and courgette alongside. Pour the creamy mushroom sauce over the chicken to finish.

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