Ingredients:

For The Sauce:

200 ml Medium Dry White Wine

1/2 tbsp Olive Oil

1/2 tbsp Slightly Salted Butter

1 Clove Garlic - Crushed to a paste

1/2 Small Banana Shallot - Finely chopped

1/2 tsp sugar

1 large Chicken Breast

10 grams Dried Cepes

10 grams Dried Jaunes

10 grams Dried Jumbo Morels

30 grams Chestnut Mushrooms - Roughly chopped

30 grams White Mushrooms - Roughly chopped

400 ml Chicken Stock

2 tbsp Double Cream

1 tbsp Flat Leaf Parsley (Stalks removed) - Roughly chopped

A dash of Truffle Oil (Optional)

For The Mash:

1 Large Maris Piper Potato - Quartered

2 tbsp Whole Milk

1 tbsp Double Cream

Sea Salt

Ground Black Pepper

Prepare the Ingredients:

1. Soak the dried Mushrooms in the Wine for upto 1 hour in order to rehydrate them and then drain reserving the liquid squeezing out any excess moisture from the Mushrooms back into the infused Wine and then roughly chop.

2. Peel and quarter the Potatoes, crush the Garlic, finely chop the Shallot, remove and roughly chop the Parsley leaves.

3. Place potatoes in a pan of salted water and bring to boil .

4. Whilst the potatoes are cooking, heat Butter and Olive Oil in hot pan, season Chicken and pan fry on both sides until sealed, roughly 2-3 minutes each side. Remove chicken and cover.

5. Turn down the hob slightly and in the same pan throw the Shallots in and fry until translucent adding a Sugar to allow a slight caramelisation - Roughly 3 minutes.

6. Add Garlic for a further minute stirring vigoursly and then add all the Mushrooms for 5-10 minutes until the juices from the Mushrooms have all but evapourated.

7. Now turn up the heat throw in the reserved Wine Mushroom stock until reduced by 2 thirds.

8. Place back in Chicken, and pour stock over until it just reaches the top of the Chicken.

9. Bring to boil, turn down to a simmer, cover and leave to cook for another 15 minutes.

10. The Potatoes should have now been cooking for 20 minutes or so. Check the are soft, drain, set aside in warm saucepan to allow any excess moisture to evapourate.

11. Push through a Potato ricer or mash extremely finely until you have a light, lump free and set aside again.

12. When the Chicken cooking time has elapsed, check it is fully cooked

and the juices run clear and remove from the Mushroom Sauce.

13. Now, turn up the poaching mixture to a high heat and reduce the mixture until it has thickened and the stock has all but evapourated.

To Serve:

14. Add double Cream and Parsley to the Mushroom Sauce, stir and add back the Chicken to warm through - 2 minutes.

15. Heat double Cream, Milk and Butter in a pan and pour through Potatoes on a medium heat stirring with a wooden spoon until smooth and creamy - 2 - 3 minutes.

16. Heap Mash onto a warmed plate and lay the Chicken Breast over the top. Spoon over the Mushroom sauce, drizzling with a very small amount of Truffle Oil until your content, reserving any leftovers to stir through pasta the next day, or serve on lightly toasted Ciabatta for a luxury breakfast.

Note : If you feel like substituting different dried Mushrooms - Feel free. The combination above although delicious may simply be used as a guide.