So you're looking for a quick, easy and delicious chicken recipe with a little bit of pizzazz. Look no further! This incredible dish is perfect for a mid-week supper, protein packed and nutrient stuffed.
If there is one thing that you take away from this recipe - it's don't be afraid of flambéing! Often regarding in the cooking world as an old-fashioned type of table-side presentation, flambéing is actually an incredible way to add flavour to dishes. Top tip - if you are a beginner flambé-er make sure you are prepared and ignite the pan by using a long fireplace match.
Serve this delightfully tasty dish with your side of choice - or perhaps some of our crusty Fig & Walnut Loaf for something a bit different.
250g chopped mushrooms
4 cloves of chopped Garlic
200ml double cream
1 large bunch cavolo nero chopped
Few chopped sage leaves
Take a saucepan and place on a high heat. Place the chicken fillets in the hot pan and caramelise the chicken until golden.
Into the pan, add the mushrooms, chopped sage and garlic and sweat down until the mushrooms are soft.
Carefully, pour the cider brandy into the pan and flambé until the alcohol has burnt off.
Slowly pour in the double cream and add the cavolo nero to the pan. Stir it all together as the cavolo nero wilts and then leave on the heat until the liquid has reduced by half.
Season and serve by piling the chicken fillets over the cavolo and mushroom mixture. Pair this gorgeous dish with a deliciously crisp white wine like our Lyme Bay Shoreline.