Giovani's chicken - 'eat it Monday, Tuesday, Thursday, Wednesday...

We recently spent the evening with our friends Giovani and Carmena. Giovani is from Sicily hence the vague Godfather reference in the title. While we were there Giovani served home made ravioli and an amazing chicken dish. It was so good that I had to have the recipe. Needless to say, I now owe Giovani 'a favour'.

Anyway, here it is and it is simplicity itself.

4 chicken breasts
6 to 8 large closed cap mushrooms
200gm butter
250gm cream
Salt and pepper to taste

Cut the chicken breast into pieces and peel and slice the musrooms. Place a large frying pan on a moderate heat and melt the butter. Once melted add the chicken and mushrooms. You should have something like this.

Fry the chicken turning occasionally (turning the chicken that is, not you because that would be silly) until done but not overdone. It should be just enough for any pink to disapear and for the chicken to turn white. Next add the cream and cook for a few more minutes, again turning the chicken in the cream to ensure all of it is covered. You should have something like this.

When the cream is bubbling away, add the salt and pepper and continue cooking to make sure eveything is thoroughly cooked but don't allow the cream to dry out.

Then serve with a side of your choice. Giovani served this with fresh bread and peas with a tomato sauce. I was pealess (is that a word?) and so made a brie and butter sauce (by melting brie and butter then adding a bit of cream) and mixed it with pasta. The results are below;

This dish takes about 15 to 20 minutes from start to finish and tastes fantastic. The only negative is that you wont be earning any gold stars at Weight Watchers. As for me, I have a party coming up in a few weeks for which I need to squeeze into a DJ I haven't worn for... a few years. With this in mind, the next few recipes are likely to be butterless.

Try out the chicken and if you like it give me some feedback.

Steve