Ingredients

4 chicken breasts, skin on

2 tbsp thyme, chopped

2 cloves garlic , chopped

400g button mushrooms, sliced

142ml carton double cream

Method

Heat oven to 200C/fan 180C/gas 6.

Rub chicken with a little oil and season with salt and freshly ground black pepper.

Sprinkle half the thyme over the chicken.

Heat 1 tbsp olive oil in a frying pan, add the chicken skin side down and fry for 5-7 mins.

Cook for a further 10 minutes turning regularly until the chicken is tender and the skin crispy and browned.

Remove from the pan and keep warm whilst you make the sauce.

Now add the garlic and mushrooms to the pan and cook until they start to soften.

Stir in the cream, the remaining thyme and season.

Simmer for a few minutes until the mushrooms are cooked, then pour over the chicken.

Serve on a bed of rice.

Cooks Comments and Tips

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