Roasted chicken supreme served on a bed of chestnut mushrooms, peas and radishes. Finished with a drizzle of cream and fresh herbs.
Preheat the oven to 200'C.
Heat a frying pan until hot and add a splash of sunflower oil. Season the chicken breasts with salt and pepper and then pan fry skin side down until the skin is golden brown. Transfer to the oven and roast for 8-10 minutes. Remove from the oven and allow to rest for 5 minutes.
Whilst the chicken is cooking prepare the vegetables for the fricassee.
Peel and finely dice the shallot and garlic. Quarter the mushrooms. Pick and roughly chop the parsley leaves. Remove the green tops from the radishes and cut into thin slices.
Heat a frying pan until hot and add the butter. Once the butter is foaming add the mushrooms and cook for a few minutes until they begin to soften. Add the diced shallot and garlic and cook for a further minute or two. Season with salt and pepper and then add the peas, radishes and the double cream. Bring it to the boil and then add the chopped parsley.
Place a generous amount of the fricassee in the centre of a bowl. Carve the chicken breast into 3 pieces and then place on top. Drizzle over any remaining sauce.
«For a lower fat version of this dish. Replace the butter in the fricassee with olive oil and add a touch of yogurt just before serving to replace the cream.»