Chicken and mushroom pan
|4||chicken breast fillets — boneless|
|3 sprig||fresh thyme|
|2 cloves||garlic — cloves|
|30 ml||fresh chillies — 573|
|sea salt and freshly ground black pepper|
Season the chicken pieces with salt and pepper.
Heat the olive oil in a pan and add the thyme and garlic as well as the chicken pieces.
Keep the heat low and slowly brown the chicken on all sides.
Take your time with this, making sure that there is a lot of caramelization happening on the bottom of the pan.
When the chicken is done, add the mushrooms and sauté in the pan juices for about 2-3 minutes.
Lastly add the cream and allow the cream to reduce to about 2/3 of the original amount.
Taste and adjust the seasoning one last time if necessary.
Bring the pan to the table and serve with chunks of warm ciabatta.