Additional Info

• Ingredients

  1/2 tbsp	SCS ® Unsalted Butter
  1 tsp	SCS ® Cream Cheese
  1	Chicken Breast (skin on)
  2	Button Mushrooms (thinly sliced)
  1/2 tsp	Garlic (chopped)
  1/2 tsp	Shallots (chopped)
  50ml	Cream
  1/2 tbsp	GOURMET Extra Virgin Olive Oil
  Salt and Pepper (to taste)

• Directions
  1. Season the chicken breast with salt and pepper and set aside for a few minutes.
  2. Mix the butter and olive oil together in a small bowl.
  3. In a sauce pot, add 1 tsp of the butter and olive oil mixture and heat till hot.
  4. Add in the mushrooms and sauté briskly for about 2 minutes.
  5. Add in the garlic and shallots, stirring to avoid browning them.
  6. Pour in the cream and heat gently. Do not boil. Allow the cream to reduce a little.
  7. Add in the cream cheese and mix well. Season to taste. Remove from fire and set aside.
  8. In a non‐stick frying pan, heat till smoking and add in the butter and olive oil mixture.
  9. Add in the chicken skin side down, turning the heat down to medium after 3 minutes. Turn the chicken over and
     cook for a further 3 to 4 minutes.
  10. Remove from pan and let rest for a few minutes. The chicken breast should feel firm with a slight bounce when pressed.
  11. Slice the chicken breast evenly and warm up the sauce.
  12. Pour the sauce onto a plate and place the sliced chicken breast on top of the sauce.