|Photo: Grilled Chicken with Tomato and Mascarpone, Mushrooms |
and Parmesan Recipe
Serves: 2, On the table in: Up to 30 Minutes
2 free-range chicken breasts, skins left on
200g mixed mushrooms, sliced
50ml white wine
3 sprigs tarragon, 1 sprig finely chopped
1 jar Sacla' Tomato & Mascarpone Stir-in
1 Heat the grill to medium-high. Season and lightly oil the chicken, and grill skin side up for 15 minutes or so, until the juices run clear and the skin is crisp and slightly blackened.
2 Meanwhile, heat a little oil in a pan, add the mushrooms and a pinch of salt and fry for a couple of minutes, until brown. Add the wine and whole tarragon sprigs and bubble until reduced by half, then turn down the heat slightly and add the Stir-in.
3 Simmer gently for a couple of minutes, stirring often. Check the seasoning and serve the chicken sliced, topped with the sauce, Parmesan and chopped tarragon, with steamed green beans on the side.
Source: Sacla UK
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