Porcini Chicken

4 Breasts of Chicken
Porcini Mushrooms
Mushrooms
Dash of Cream
Fresh Cherry Tomatoes
2 Shots White Wine
Olive Oil
Garlic Glove
Parsley
Salt & Pepper




Serving For Two

1. Dip your chicken breasts into flour and season with salt and pepper. Make sure all the edges of the meat are covered in flour.
2. Get a pan and drizzle some olive oil. Put the heat on full, and when the oil is hot, slowly put in the chicken. Be careful as hot oil hurts when it splatters.
3. Let both sides gain colour and become golden. When the oil dries up a little, add one glove of garlic which has been finely chopped.
4. Add a handful of porcini mushrooms, which ideally have been soaking in water for around 10 minutes, and a handful of chopped fresh mushrooms.
5. Let everything fry on full heat, but be aware of the garlic and don't let it burn. 
6. Add a couple of shots of white wine, a pinch of salt and pepper and after a minute or so of the wine evaporating, add a glass full of the water you used to soak the porcini mushrooms in. 
7. Add 3 or 4 of cherry tomatoes which have been cut into four and out a lid on the pan. Turn the heat down to medium.
8. After a little while check the sauce and if the chicken is cooked, so is white inside, add a dash of cream. Turn the heat back up, mix everything round, enough for the cream to heat up in the sauce and plate up just the chicken.
9. Leave the sauce on the hob to let the sauce thicken. Pour the sauce over the meat and serve up with a  sprinkle of finely chopped parsley. 

Enjoy!