Name: Chicken scallopini with mushrooms
Yield: 4
Ingredients: 4 skinless chicken breasts (200gm each), cut in half horizontally; 3 tsp thyme, coarsely chopped; 60 ml (¼ cup) olive oil; 300 gm mixed mushrooms such as king brown, wood-ear, shimeji, oyster and shiitake, coarsely chopped; 40 gm softened butter; Juice of ½ lemon, plus lemon wedges to serve; 1 small garlic clove, finely grated; ½ cup coarsely chopped flat-leaf parsley; Green salad and sourdough (optional), to serve

This Italian classic, topped with a medley of buttery mushrooms, is great for a Sunday meal. If you have time, salt the chicken the day before to really enhance the flavour. A green salad, fresh sliced sourdough or potatoes would be a welcome side.

Ingredients

4 skinless chicken breasts (200gm each), cut in half horizontally

3 tsp thyme, coarsely chopped

60 ml (¼ cup) olive oil

300 gm mixed mushrooms such as king brown, wood-ear, shimeji, oyster and shiitake, coarsely chopped

40 gm softened butter

Juice of ½ lemon, plus lemon wedges to serve

1 small garlic clove, finely grated

½ cup coarsely chopped flat-leaf parsley

Green salad and sourdough (optional), to serve

Method

1.Scatter chicken with thyme and salt. Heat a large frying pan over high heat, add half the oil and fry chicken, turning once, until golden and cooked through (3-4 minutes). Remove from pan and cover loosely with aluminium foil.

2.Add remaining oil to the same pan over high heat. Add mushrooms and season to taste. Cook, stirring occasionally, until golden and tender (2-4 minutes). Remove pan from heat and add butter, lemon juice, garlic and parsley, stirring until butter is melted and mushrooms are coated. Top chicken with mushroom mixture, and serve with lemon wedges, a green salad and bread.

Hugh Wennerbom

Styling by Lucy Tweed