Pan-fried Chicken Breasts with Ragout of Saffron Milk Caps
Pan-fried Chicken Breasts with Ragout of Saffron Milk Caps is a modern British recipe for a dish of pan fried and roasted chicken breasts served on a base of saffron milk cap ragout. The full recipe is presented here and I hope you enjoy this classic British version of: Pan-fried Chicken Breasts with Ragout of Saffron Milk Caps.
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The colour of the saffron milk caps is excellent to contrast with the white of the chicken breasts. However, chanterelles or hedgehog mushroom could also be used in this recipe.
Ingredients:
2 tbsp vegetable oil
4 chicken breasts (with skin)
50g butter
2 shallots, diced
400g saffron milk caps blanched for 2 minutes in boiling salted water, drained and sliced
200ml white wine
200ml chicken stock
400ml double cream
salt and freshly-ground black pepper, to taste
juice of 1/2 lemon
1 garlic clove, crushed
a few thyme leaves
Method:
Pre-heat your oven to 200°C (Gas Mark 6). Add the vegetable oil to a frying pan over medium heat.
Once the oil is smoking add the chicken breasts, skin-side down and brown for 3 minutes. Turn over and cook for 2 minutes on the other side then remove from the pan and transfer to an oven-proof dish.
Using the same frying pan add half the butter followed by half the shallots. Fry for about 2 minutes, until softened but not coloured then add in half the mushrooms and cook for a further 2 minutes.
Now pour in the wine, bring to a simmer and cook until the volume has reduced by half. Stir in the chicken stock and double cream, bring to a boil and continue boiling until the volume has reduced by 2/3. Season to taste and add a squeeze of lemon juice.
Cover the chicken, transfer to the oven and roast for about 15 minutes, or until cooked through and the juices run clear. Remove to a chopping board, cover with foil and rest for a few minutes.
To finish, melt the remaining butter in a pan. Add the remaining shallot, the garlic, the remaining mushrooms and a few thyme leaves, Fry briskly for 2–3 minutes.
Divide the mushroom and cream ragout between four warmed serving plates. Sit the fried mushrooms on top and finish with the chicken breasts. Serve immediately.
