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Chicken Supreme Filled with Mushroom and Feta


For the chicken • 2 x 180g chicken breasts on the bone • 40g black mushrooms, sliced • 60g feta cheese, crumbled • 5g fresh thyme, chopped • 2c seasonal fresh vegetables such as baby carrots, baby corn, sugar snap peas, asparagus, broccoli • olive oil to fry • butter for vegetables • pinch salt For the potato mash • 250g potatoes • 20g butter • 30ml cream • salt and white pepper to taste


Cook the chicken Combine the mushrooms, feta cheese and thyme. Cut a small pocket into the chicken breasts and fill with this mixture. Fry the chicken in a little olive oil to brown. Transfer to a pre-heated oven, (180 ˚C), and cook through. Prepare the vegetables Steam the vegetables in salted water. Drain any excess water, toss in a knob of butter and season with a pinch of salt. Set aside but keep warm. Make the mash Boil the potatoes for 20 minutes. Drain and mash, before adding the butter and cream. Mix well and season with salt and pepper. Serve Arrange the vegetables on a plate. Spoon the mash over this and place the chicken breast on top. Garnish with a sprig of fresh thyme. Using available gravy stocks and a dash of Pinotage wine, a gravy can be made to accompany the dish. Serves 2.

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