Step 1

Heat the olive oil in a skillet of pan over medium heat. Season each chicken filet with a pinch of salt. Sear chicken on both sides, for about 3-5 minutes each side (depending on thickness), until golden all over. Transfer chicken to a plate.

Step 2

Fry the mushrooms in the butter and fry for a further 3-5 minutes, or until just beginning to soften. Transfer to the same plate as the chicken. Cover and keep warm.

Step 3

Add the shallot into the pan and cook for 4 minutes, while occasionally stirring. Pour in the champagne; stir well, while scraping any food bits from the bottom of the pan for added flavour. Season with salt and pepper and allow to simmer for about 10 minutes.

Step 4

Add milk (or cream) and simmer for 2-3 minutes. If using milk: mix the cornstarch with a tablespoon of water; pour into the centre of the pan and mix throughout the sauce until slightly thickened.

Step 5

Add the chicken and mushrooms into the sauce along with any cooking juices. Coat in the creamy sauce. Sprinkle with parsley and serve!