Step 1

Slice the chicken through it's thickness so that it turns into 2 thinner breast pieces. Season both sides with salt.

Step 2

In a large frying pan or skillet over medium high heat, drizzle one teaspoon of the oil.

Step 3

Add the mushrooms and cook stirring regularly until moisture has evaporated and they're starting to turn golden. Set aside.

Step 4

Add another teaspoon of oil to the pan, then cook the chicken 4-5 minutes each side until golden and the inside is cooked (notes). Set the chicken aside with the mushrooms.

Step 5

Turn the heat down to low-medium and remove the pan from the heat to let it cool for a minute. Back on the heat, add the remaining oil and butter and let the butter melt.

Step 6

Add the onion and garlic to the pan and cook stirring until the onion has softened.

Step 7

Add the chicken stock, peppercorns and half the cracked pepper and let it come to a simmer. Scrape any brown bits off the bottom of the pan. Let it cook for 2 minutes until it reduces slightly.

Step 8

Stir in the cream and bring it all back to a simmer for another 2 minutes.

Step 9

Add the chicken and mushrooms, including any juices they've released, back to the pan and cook for a further 2 minutes until fully heated through and the sauce has thickened a little.

Step 10

Taste the sauce and add the extra 1/4 teaspoon salt and remaining cracked pepper to taste.

Step 11

Serve with mash or pasta and steamed veggies