Logo of This Morning
itv |

Weekdays 10am-12:30pm

Gino's chicken escalopes with wild mushrooms

Gino’s paying tribute to the late, great Italian chef Antonio Carluccio who passed away last week, with a recipe he learnt from the man himself - chicken escalopes with wild mushroom and thyme.

Serves 2

Ingredients

2 skinless, boneless chicken breasts30g plain flour1 garlic clove, peeled6 tbsp olive oil1 tsp fresh thyme leaves150g fresh wild mushrooms4 tbsp dry white wine100ml hot chicken stock1 tbsp salted butterSalt and freshly ground black pepper

Method

  • Place the chicken breast between 2 sheets of cling film. Using a meat mallet or heavy-based saucepan, pound the chicken to make 5mm thick escalopes. Season both sides with salt and pepper. Coat lightly in the flour and shake of the excess. Set aside. Flatten the garlic with the back of a knife.

  • Heat 3 tbsp oil on a large frying pan over a high heat. Add the garlic and thyme and fry for 30 seconds, stirring continuously. Tip in the mushrooms and fry for 3 minutes. Transfer the mushrooms and garlic to a warm plate and set aside. Wipe the inside of the pan with kitchen pepper, ready to be used again.

  • Place the pan over a medium heat and pour in the remaining 3 tbsp of oil. Add the escalopes and fry for 2 minutes each side. Pour in the wine and cook for 1 minute. When it has evaporated, return the mushrooms and garlic to the pan, add the stock and simmer for 3 minutes. Add the butter and stir for about 30 seconds.

  • To serve, place the escalopes in warmed plates, spoon over the mushrooms (discard the garlic) and pour over the juices from the pan. Serve immediately.

Spinach arrabbiata

Serves: 2

Ingredients

2 tbsp extra virgin olive oil2 cloves garlic, finely sliced1 small red chilli, finely sliced300g spinach leaves, washedSalt and freshly ground black pepper

Method

  • Heat the olive oil in a large frying pan. Add the garlic and chilli and cook gently to soften, but do not allow the garlic to burn.

  • Turn up the heat slightly, add the spinach leaves and cook for a few minutes until they have wilted.

  • Season and serve immediately

Logo of This Morning
itv |

Weekdays 10am-12:30pm