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Grilled Chicken with Mushroom & Pepper sauce
Serves 2

2 chicken breasts
1 onion, finely chopped
handful dried porcini mushrooms
handful fresh chestnut mushrooms, sliced
pot of Rachel's Organic Crème Fraîche
1 tsp Green peppercorns
1 tsp Dijon Mustard
Olive oil
salt and pepper

Place the dried porcini mushrooms in a bowl of warm water and rehydrate for 30 mins. Make sure you retain the water as we'll use this mushroom stock later. Once the mushrooms are fully hydrated remove from the water, make sure you then pour the stock through a sieve to remove any dirt and grit which were on the mushrooms.

Brush the chicken breasts with olive oil and season with salt and pepper, ready to be cooked on a ridged grill pan, alternatively they could be cooked using a conventional grill.

Heat a ridged grill pan to a high heat, when it begins to smoke add the chicken breasts, turn the heat down slightly and cook for about 2-3 minutes each side. Make sure the chicken breast is completely cooked before removing from the grill pan, and leave to rest on a warm plate.

Meanwhile in a frying pan heat a tablespoon of olive oil and fry the chopped onion until soft, add the sliced fresh mushrooms, when cooked add the porcini mushrooms, cook for a further minute.

Pour in the mushroom stock and reduce the liquid by two thirds.

Add the green peppercorns, dijon mustard and crème fraîche, then stir until you have a good consistency.

Serve the chicken with the sauce and a green salad.


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