Chicken stewed in a creamy sauce with mushrooms

Split chicken: Cut chicken in half horizontally to give two thin steaks per breast so you have four steaks in total. Cutting the breast in this way is an excellent way to cook chicken breast on the stove as it cooks faster and more evenly. By contrast, a whole breast is much thicker, so the outer rim and the thin tail-end overcooks and dries out before the middle of the thickest part cooks through (unless you pound them to an even thickness).

Season and dust: Sprinkle chicken with salt and pepper, then flour.

Pan-fry chicken in butter until golden and crispy – just 2 minutes on each side will do because the chicken is now cut helpfully thinner.

Cook mushrooms: Remove the chicken, then melt some more butter to cook the mushrooms in until golden.

Pro tip: Add the garlic towards the end otherwise it burns well before the mushrooms are done.

Deglaze pan: Add the wine – it will be bubble vigorously and be steamy! We’re going to simmer rapidly to cook out the alcohol and just leave behind the flavour. Also, as it simmers, all the brown stuff on the bottom of the skillet from browning the chicken and mushrooms (this is called fond) will dissolve into the liquid which makes the sauce even tastier!

Make it creamy: Add the cream and parmesan, simmer for a couple of minutes to reduce and thicken.

Return the chicken to the pan to warm through and coat the base with sauce.

Then serve!