Ingredients

• 500 g - chicken breasts (skinless, boneless)
• 4 cloves - of garlic, finely chopped
• Juice - 2 lemons
• 4 tbsp - oil
• Chopped chives for garnishing
• For the mushroom sauce:
• 70 g - dried mushrooms
• 3 cloves - garlic
• 4 cups - chicken stock
• 12 shallots, finely chopped
• 75 g - butter
• 6 tbsp - blackcurrant juice
• Salt and black pepper to taste
• 750 g - cream
• A pinch - grated nutmeg

How to Make Chicken with mushroom sauce

• Place the chicken, olive oil, garlic, lemon juice in a bowl. Marinate for 2 hours at room temperature or overnight in a refrigerator.
• Barbeque the chicken until done. Serve with the mushroom sauce poured over it. Garnish with finely chopped chives.
• Mushroom Sauce:
• Place the mushrooms in a bowl and pour over the chicken stock over it. Cover the bowl with plastic wrap and set aside for 25-30 mins. or until the mushrooms becomes soft.
• Drain, squeeze out the liquid and chop the mushrooms. Reserve the liquid.
• Pass the soaking and squeezed out liquid through a strainer and set aside.
• Saute the garlic and shallots in butter until soft and light gold in colour. Add the mushrooms and saute for a few more minutes.
• Gently and slowly add the blackcurrant juice. Boil until the juice is reduced to almost 2 tbsp. Now add the reserved mushroom liquid. Boil and reduce the liquid again to about 1.5 cups.
• Add the cream. Add salt and pepper to taste and the nutmeg. Mix well.