We are so thrilled to share this gorgeous recipe by Amy, The Glasgow Diet. Amy is one of Scotland’s most well-known food bloggers, reviewing local restaurants and creating dishes using local produce.
We aim to support local wherever possible too, which is why we wanted to share one of her delicious recipes – which of course, we suggest making with chicken by John Gilmour Butchers.
Make sure to visit her blog and browse her array of recipes here.
Mushroom & Peppercorn Chicken
Ingredients (serves 2)
2 chicken breasts
2 tbsp olive oil
200g chestnut mushrooms, thinly sliced
1 tbsp red wine vinegar
200ml chicken stock
75ml double cream
Plenty of black pepper, to taste (I use about 1-2 tbsp of freshly ground pepper)
1. Put the chicken between two sheets of clingfilm and bash with a rolling pin until they are an even thickness, about 1cm. Season with salt and pepper. Heat a large frying pan over a medium-high heat and add half the oil. Once hot, cook the chicken for 5 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.
2. Add the remaining oil to the pan, then add the sliced mushrooms and cook for a few minutes until soft, then remove from the pan and set aside as well.
3. Add the red wine vinegar to the pan and cook until reduced by half. Add the stock to the pan and continue cooking for 5-10 minutes, then pour in the cream and stir to combine.
4. Add freshly ground black pepper to taste – this is really up to you, I put quite a lot in but add some, then taste and see if you want to add more. Once you’re happy with the pepper level, add the mushrooms and the chicken back to the pan, along with any resting juices, and allow everything to heat through. Serve up with some mash and green veg and ENJOY!