Ingredients

The following ingredients have 4 Servings
  • 4 skinless chicken breasts ((Approx. 300g / 10oz each))
  • Salt and pepper (to taste)
  • 1 tablespoon olive oil
  • 1 onion (sliced)
  • 100 g mushrooms (sliced)
  • 3 garlic cloves (crushed or grated)
  • 200 ml chicken stock (from a cube is fine, I use 1 Kallo organic chicken stock cube)
  • 1 teaspoon Dijon mustard ((optional))
  • 100 ml double cream ((US - heavy cream))
  • 2 tablespoons parsley (finely chopped (plus extra for garnish))

Instruction

  • Season the chicken breasts all over with a little salt and pepper.
  • Drizzle 1 tablespoon of olive oil in a wide, deep frying pan (it must be one that has a lid, if you don’t have a lid for your frying pan try popping a baking tray on top) and place over a medium high heat. Add the chicken breasts and cook for 3 minutes on each side.
  • Remove the chicken breasts from the pan, turn down the heat to low and add the sliced onions (and a little more oil, if necessary). Cover with a lid and cook the onions for 3-4 minutes until softened but not brown.
  • Turn up the heat to medium-high and add the sliced mushrooms. Cook for 3-4 minutes until the mushrooms and onions are golden brown.
  • Turn the heat right down again and add the crushed garlic. Cook for 1 minute.
  • Add the stock and stir everything together, then add the chicken breasts back into the pan, together with any juices, and cover with a lid. Cook on a low heat for 5 minutes. Turn the chicken breasts over and cook for a further 5 minutes.
  • When the chicken is ready, add the mustard, cream and parsley, and cook for 1 more minute. (I find it easiest to lift the chicken out onto a plate briefly, stir the cream etc. into the sauce, then pop the chicken back in). Garnish with more parsley.
  • Serve the chicken with rice and green vegetables. Drizzle some of the sauce over the chicken and serve the rest of the sauce in a jug on the table for people to help themselves to more.