Chicken with Creamy Mushroom Sauce

Cut each chicken breast in half horizontally to form 4 thin steaks in total. Season generously with 2.5g salt and black pepper on both sides, then sprinkle with 30g flour and spread it evenly over the surface.

In a large non-stick frying pan, melt 15g unsalted butter over medium-high heat. Add the floured chicken and cook each side for 2 minutes 30 seconds until golden brown and just cooked through. Remove the chicken from the pan, cover, and keep warm.

Add 300g mushrooms to the Thermomix bowl. Chop 3 sec/speed 5.

Scrape down the sides of the bowl with the spatula. Add 2 garlic cloves. Mince 3 sec/speed 7.

Scrape down the sides again. Add 30g unsalted butter. Sauté 7 min/120°C/speed 1.

Add 60g dry white wine to the bowl. Cook 30 sec/120°C/speed 1 to deglaze and evaporate alcohol.

Add 125g chicken stock. Cook 1 min/100°C/speed 1.

Add 250g heavy cream. Cook 2 min/90°C/speed 1, until the sauce slightly thickens.

Add 50g Parmesan cheese. Mix 15 sec/speed 3. Taste and adjust seasoning with salt and pepper if needed.

Return the cooked chicken breasts to the sauce in the Thermomix bowl or transfer the sauce to the frying pan where the chicken was cooked for 30 seconds to warm through. Garnish with 2 tablespoons chives and serve immediately.