Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
Cut the chicken supreme with a sharp knife in the side to form a small pocket through the middle and fill it with 50g of finely sliced chorizo sausage.
Season the chicken well and fry them off in a frying pan with 25g of butter and the olive oil, until golden brown.
In the same pan cook off the shallots until soft. Add the remaining chorizo sausage and cook for 10 minutes.
Add the white wine and reduce it to 1/3. Add the cream and the chicken and simmer the dish for 10 to 15 minutes (or until the chicken is cooked through).
Put the sauce in a blender and reduce it to puree. Pass it through a sieve.
Re-heat the sauce in a small pot. Reduce it and season it if needed, whisk the remaining butter into it and serve immediately.