Another of Freddie’s recipes, which he learned from Signora Capelli in when he was a student in Florence. It’s easy and delicious, and the cream makes it feel delightfully indulgent.
Serves 4
4 chicken breasts, skinned and cut into chunks
250g double cream
150g mushrooms, sliced
½ pint of stock (you can use a cube)
25g butter
125 ml glass of white wine
1 tablespoon plain flour
2 tablespoons olive oil
salt and freshly ground black pepper
1. Season the flour generously with salt and pepper.
2. Dust the chicken pieces in seasoned flour, and fry them on both sides in butter and oil until cooked.
3. Remove the chicken, and then sauté the mushrooms. When they’re cooked, and all their liquid has been released and has evaporated, set them aside and de-glaze the pan with the white wine.
4. Add the stock, and reduce by half, and then add the cream.
5. Mix together into a sauce, and return the chicken and mushrooms.
6. Stir together, and serve with new potatoes and greens.
