This modern twist on a French classic uses white wine, Black Truffle and Chablis Mustard and fresh thyme to create a flavourful and luxurious dish
Add half the butter and a drizzle of olive oil to a skillet or pan. Cook the chicken for 5-10 mins over a medium heat until the skin is nicely browned
Whilst the chicken is cooking, halve and clean the mushrooms. Add the remaining oil and butter to a pan and fry the mushrooms over a medium heat for 3 minutes. Add the garlic and thyme and cook for a further 3 minutes
Add the white wine and reduce until approximately 2 tbsp are left in the pan
Season with salt and freshly ground black pepper
Add 3 tbsp of creme fraiche and 1 tsp of Maille Black Truffle and Chablis Mustard stir and heat through
Serve the sauce over the chicken, alongside steamed seasonal greens and sautéed potatoes.