Chicken Milanese

2 chicken breasts

2 tbsp polenta

1 1/2 tsp dried basil (not pictured)

salt & pepper

2 tbsp plain flour

2 eggs, beaten

sunflower oil

For the sauce:

50 g butter

125 g mushrooms, sliced

200 ml double cream

1 clove garlic, crushed

1 tsp dried parsley

2 tbsp grated parmesan

salt & pepper

150 g penne pasta

Place one chicken breast in between 2 sheets of cling film & bash with a rolling pin until it is of even thickness. Repeat with the other chicken breast. Slice each one into 2 equal pieces.

Mix the polenta with the basil & season with salt & pepper. Place the polenta, egg & flour onto 3 separate plates. Dip each piece of chicken first into the flour, then the egg & finally the polenta. Place the coated chicken onto a another plate. If you have time cover with cling film & chill in the fridge for 1 hour. Place a large frying pan over a medium heat & add 3 tbsp sunflower oil. Add the chicken 2 pieces at a time & cook for 3 minutes each side. Place on to a plate & keep warm.

Cook the pasta in a large saucepan of boiling, salted water. Wipe out the frying pan, place back on the heat & add the butter. Cook the mushrooms for 2 minutes then add the garlic & parsley & a little pepper. Cook for another 2 minutes then add the cream, stir then simmer for 2 minutes until starting to bubble. Stir in the parmesan & check the seasoning. Drain the pasta & add to the sauce tossing to coat. Serve alongside the chicken with some green salad.