Ingredients
| ½ cup flour | |
| olive oil for frying | |
| 1kg skinless chicken breast, sliced obliquely 1cm thick across the grain | |
| 2 tablespoons butter | |
| 300g button mushrooms, sliced | |
| 2 garlic cloves, finely chopped | |
| 1 tablespoon fresh thyme leaves | |
| 100g Poaka coppa or prosciutto | |
| 2 cups finely grated parmesan | |
| 125ml dry white wine | |
| 250ml chicken stock | |
| chopped parsley, to garnish |
The original Ray McVinnie recipe (which in turn was based on a recipe by Elizabeth David) from issue 71, November 1998, calls for turkey breasts, and of course you can use these, but here I have used Bostocks chicken breast. I have also used Poaka coppa, from happy, sustainable pigs instead of the original prosciutto.
Instructions
| 1. | Heat the oven to 200°C. |
| 2. | Put the flour on a plate and mix with a little salt and pepper. |
| 3. | Heat some oil in a large frying pan over a high heat. |
| 4. | Coat the chicken slices in the flour and fry until the outside is browned (do not cook through). |
| 5. | Arrange the slices in a wide, shallow baking dish in an even layer. |
| 6. | Wipe out the frying pan and melt the butter over a medium heat, add the mushrooms, garlic and thyme and fry for about 5 minutes to soften. |
| 7. | Sprinkle the mushrooms over the chicken along with the coppa, nestling them into the cracks a little. |
| 8. | Season with ground pepper and, if you are using an unsalted chicken stock, season with salt too. |
| 9. | (Up to this stage it can be done the day before – just ensure the chicken is cold, then cover and refrigerate. Bring back to room temperature before proceeding with the next steps.) |
| 10. | Sprinkle with half the parmesan, pour over the wine and stock then sprinkle the remaining parmesan evenly over the top. |
| 11. | Bake for 25 minutes. |
| 12. | Scatter with parsley before serving and make sure each serve gets some of the cheesy juices. |
Recipes and food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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