Name: Chicken scallopini with mushrooms and broccoli rabe
Yield: 4
Ingredients: 4 skinless chicken breasts (220gm each), cut in half horizontally; 80 ml (⅓ cup) olive oil, plus extra for drizzling; 300 gm gm mixed mushrooms such as king brown, Swiss brown and button, thickly sliced; 1 small bunch broccoli rabe, trimmed (see note); Juice of ½ lemon; 1 small garlic clove, thinly sliced; 6 sprigs lemon thyme

Pan-fried chicken, wilted mushrooms and greens, bolstered with garlic, herbs and lemon. This meal is the complete package. Use whatever dark, leafy greens you have on hand – silverbeet and spinach work well here.

Ingredients

4 skinless chicken breasts (220gm each), cut in half horizontally

80 ml (⅓ cup) olive oil, plus extra for drizzling

300 gm gm mixed mushrooms such as king brown, Swiss brown and button, thickly sliced

1 small bunch broccoli rabe, trimmed (see note)

Juice of ½ lemon

1 small garlic clove, thinly sliced

6 sprigs lemon thyme

Method

1.Season chicken all over. 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.

2.Add remaining oil to the same pan over high heat. Add mushrooms and broccoli rabe and cook, stirring occasionally, until mushrooms are golden and leaves have wilted (3-4 minutes); season to taste. Remove pan from heat and add lemon juice, garlic and thyme, stirring until mushrooms are coated. Divide chicken among bowls, top with mushroom mixture, drizzle with extra olive oil and serve.

Broccoli rabe is an Italian bitter green. If unavailable, substitute silverbeet.
Notes

The Gourmet Traveller Team

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Styling by Steve Pearce