One of the Elements team first tried this at the late Reo Stakis’ famous Treetops hotel in Aberdeen in the late 1990s, then taught herself how to recreate it. 

We had it for staff dinner last week and felt it was worthy of a wee share here. Indulgent and creamy, it’s a flavoursome dish that can be served with pasta, rice or potatoes.

Serves 4 Ingredients

4 chicken breasts, diced into 3cm cubes

1 x white onion or 2 shallots

Thinly diced 3 garlic cloves

Crushed 1 x green bell pepper

Sliced 250g of button mushrooms

150g chopped asparagus (if in season)

1 x tbsp mixed herbs

250ml chicken stock

1 x tbsp olive oil

400ml of double cream

100ml white wine

Salt and pepper

Method

On medium heat, add the olive oil to a large pan, add in the chicken breasts and fry off for 5 minutes, then add in the onions, crushed garlic and mushrooms and cook for a further 5 minutes until onions and mushrooms are softened.

Add in the sliced peppers and fry for a further 3 minutes, stirring consistently. Next, add in the mixed herbs, the chicken stock and simmer until the chicken stock has reduced by half.  Then add in the white wine and chopped asparagus and simmer until the white wine has cooked off.

Finish by adding the double cream and heat this through for a few minutes, careful not to make the pan too hot at this stage or your cream sauce will split. Season with salt and pepper and then serve immediately with baby new potatoes.