Ingredients
Method
Step 1
Dust chicken in flour, shaking off excess. Heat an oiled, large flameproof casserole dish over a high heat. Add chicken. Cook, turning for 4-5 mins or until browned. Remove.
Step 2
In same dish, melt butter. Add leek and garlic. Cook, stirring for 2-3 mins. Add button and Swiss brown mushrooms. Cook for 3-4 mins, until golden. Return chicken to dish. Stir in stock and wine. Bring to boil. Cover with lid.
Step 3
Cook in a 180°C preheated oven for 20 mins. Stir enoki mushrooms through. Cook, uncovered, in same oven for 15-20 mins until chicken is very tender. Stir cream through.
Step 4
Serve with tagliatelle and lemon wedges. Garnish with parsley.
