Vocal Voices

2 chicken breasts scored down the middle and then make pockets either side of the slit. Dredge them in seasoned flour and gently fry them in a bit of butter and oil for about four mins per side. Remove from the pan to rest.

Sauce.
1 Finely chopped onion
Thinly sliced mushrooms, as many as you like but enough to cover the chicken breasts.
1 tsp smoked paprika
1/2 tsp ground white pepper
350ml chicken stock
150ml (small tub) double cream
Salt to taste
Knob of butter and some oil

In the pan used for the chicken cook the onions in the butter and oil till translucent then add the mushrooms and cook till browned, about three to four mins. Add the paprika and pepper and cook for another min. Add the stock and give a good stir then add the cream. Bring to a gentle simmer for a few mins. Add the chicken and any juices back to the pan, push sauce into the pockets then simmer for another five mins, turning once, till cooked through.

If the sauce is not thick enough for your taste it can be thickened with cornflour.

Sounds yummy x

Thanks WM - a bit more work involved compared to the bacon and cheese one but nowt that won't take more than a few minutes.

Like the sound of that - must try it