Grilled Chicken on a Savoy Leaf with Mushroom Sauce

Ingredients:

1 or Large Organic Chicken Breasts

2 Large Savoy Cabbage Leaves

Small Thumb of Butter

Seasoning of Black Pepper and Sea Salt To Taste

The sauce:

8-10 Button Mushrooms

1 Banana Shallot

1 Clove of Garlic

Splash of White Wine/ Cider Vinegar

50ml of Single Cream

2 Thumbs of Butter

5 Sprigs of Fresh Thyme

Seasoning of Black Pepper and Sea Salt to Taste

Method:

In a deep pan, add the butter, sliced onions, chopped mushrooms, crushed garlic and thyme. Allow to simmer and soften on a low heat for about ten minutes. Add a splash of Cider Vinergar or White Wine Vinegar and turn up the heat so that it bubbles and reduces. Then, turn the hear back down to low and add the cream. Stir the mixture well and add a litte seasoning. Once ready, remove from the heat for later.

Now for the chicken. You can either fry it gently in butter and herbs in a non stick pan or place let it sizzle in the grill. Both options are equally delcious. The chicken will not need long either way and you are looking for a lovely golden brown crisp outside and juicy tender flesh on the inside. Frying should take between ten and fifteen minutes. For grill you should allow approximately twenty minutes on 220 Fan.

While the chicken is cooking, place two savoy cabbage leaves into a separate frying pan with a small knob of butter. Turn the heat up to medium and let them soften and darken. When the edges become charred and crispy they are ready.

Place the leaves on a hot plate first, then spoon on the mushroom sauce and last but not least the chicken.