Chicken or Pork in Parmesan Cream with Sherry Marinated Mushrooms

I use pork neck steaks or pork fillet (or skinless, filleted chicken or veal rump)

Using boneless meat, I allow 180g raw meat per person for a generous portion

For 6 portions (about 1kg chicken breast fillets or boneless pork) you need:


2ml salt

2ml ground black pepper

30ml canola oil

30ml white wine or mild white wine vinegar

10ml chopped thyme

Parmesan sauce

1 medium sized white onion or 2 shallots, finely chopped

1 clove garlic, crushed

Optional: 30g dried porcini finely chopped and soaked in 100ml warm water for about 1 hour, or longer

300ml cream

30g finely grated, good quality, parmesan

Salt and pepper to taste

Pasta to serve: I prefer tagliatelle, make your own or buy fresh pasta if possible!

To prepare

 Prepare meat

Prepare the meat 3-4 hours before use

Cut the meat into small steaks or into bite sized cubes

Place the meat in a bowl with the marinade ingredients and allow to stand at room temperature until required

As the marinade has oil, I use it to cook the meat in. Place about 20ml in a saucepan or frying pan, bearing in mind that you will be making the cream sauce in the same pan.

Heat the pan and add the meat allowing only a single layer in the pan. Sear the meat quickly on all sides, to lightly brown it. Cook for another few minutes until the meat is cooked through, especially in the case of pork or chicken. Remove the meat from the pan and set it aside.

The cream sauce

Add further 20ml meat marinade to the pan, add the onions and cook them until they are soft and glossy, add the garlic and cook for a further 2 minutes, stirring continually.

Add the pre-soaked mushrooms and liquid (optional), cream and the parmesan and allow it to simmer for about 3 minutes

Add the meat to the cream sauce

Taste and add salt and pepper if required

Cook the pasta

Delicious if served with Sherry Marinated Mushrooms (recipe here)

To serve

Add 30ml of the mushroom marinade and half of the creamy meat sauce to the pasta, toss well to coat the pasta and divide it into serving bowls or plates (I like to use a shallow bowl)

Spoon over the remaining cream sauce

Casually arrange the marinated mushrooms on top and sprinkle with a few fresh thyme leaves