SERVES 4 | EASY | 45 MINUTES:
Things you’ll need:
6 – 8 Whole chicken breasts
1 Red onion, peeled and chopped
3 Cloves garlic, peeled and minced
750ml Fresh cream
Handful fresh thyme sprigs
30ml Dijon mustard
Salt and pepper, to taste
Lemon slices, to serve
Heat your 24cm Stainless Steel Capri Italiano frying pan over medium heat and add the oil. Fry the whole chicken breasts, in batches if necessary, until browned on each side, about 5 minutes per side. Remove from pan and set aside until needed.
Wipe any burnt bits out of the pan and to the same pan, add the butter and a drizzle of oil. Fry the red onions over medium heat until soft, about 10 minutes. Add the garlic cloves and fry for a further minute, then add the cream, thyme sprigs and mustard and simmer over low heat until the cream thickens, about 5 minutes. Season well to taste, before adding the chicken breasts and simmering for a further 5 – 10 minutes until they are cooked through.
Serve in the pan topped with lemon slices.