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. |