Ingredients

• 1 tbsp olive oil
• ½ chicken breast fillet
• sliced into strips
• 50ml/2fl oz white wine
• 100ml/3½fl oz double cream
• 55g/2oz Dolcelatte cheese
• 15g/½oz butter
• 2 tbsp chopped fresh parsley
• 1 Desirée potato
• peeled and chopped
• 55g/2oz peas
• 2 tbsp olive oil
• 6 fresh mint leaves
• chopped
• salt and freshly ground black pepper

Directions

• For the chicken
• heat the olive oil in a pan and fry the strips of chicken for 3-5 minutes
• or until golden-brown and just cooked through.
• Add the wine to the pan to deglaze
• reduce the heat to a simmer and cook for 2-3 more minutes
• or until the liquid has reduced by half in volume.
• For the sauce
• add the cream and cheese to the pan with the chicken and bring to a simmer
• stirring until the cheese has melted. Finally
• stir in the butter and parsley.
• For the pea and potato purée
• cook the potato in a pan of boiling water for 7-9 minutes
• or until tender
• adding the peas for the last 2-3 minutes of cooking time. Drain and place the peas and potato into a food processor with the olive oil and mint. Blend to a smooth purée
• then season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon the pea and potato purée onto a serving plate and place the chicken strips on top. Drizzle the cream sauce around the edges of the plate.