Chicken in Truffle Mushroom Sauce

• Meanwhile, place a pan over high heat with a drizzle of oil.
• Cut the broccoli into florets (like small trees). Halve any large florets.
• Once hot, add the broccoli and fry for 2-3 mins.
• Add a splash of water and immediately cover with a lid or some foil. Cook until the broccoli is tender, 4-5 mins.
• Season to taste with salt and pepper then remove from the pan and cover to keep warm.

• Roughly chop the mushrooms.
• Pick the thyme leaves from their stalks.
• Return the pan to medium-high heat with a drizzle of oil.
• When hot, lay the Serrano ham into the pan and fry until crisp, 2-3 mins each side. Once crispy, transfer to a plate lined with kitchen paper. Set aside.

• Surround the chicken in cling film. Bash with a pan until 2cm thick. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle. Season with salt and pepper.
• Return the pan to medium-high heat with a drizzle of oil.
• Fry chicken until cooked through, 5-6 mins each side.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing used to keep it fresh.

• Transfer the chicken from the pan and cover to keep warm then return the pan to medium-high heat.
• Add the mushrooms and thyme and cook until browned, 4-5 mins.
• Pour in creme fraiche and 100ml water (double for 4p) and bring to the boil.
• Simmer until the sauce has thickened, 8-10 mins, stirring occasionally.
• Season to taste with salt and pepper.

TIP: Loosen the sauce with a splash of water if it thickens too much.