Creamy Mushroom Chicken

For 2 servings

• chicken breasts2
• salt and pepperto taste
• olive oil1 tbsp
• butter20 g
• chestnut mushrooms, sliced150 g
• garlic cloves, crushed2
• chicken stock150 ml
• double cream100 ml
• Dijon mustard1 tsp
• fresh parsley, choppedto serve

1. 1

   Season the chicken breasts with salt and pepper.

2. 2

   Heat the olive oil in a large frying pan over medium heat. Add the chicken and cook for 6 to 7 minutes on each side, until golden and cooked through with no pink in the middle. Remove and set aside on a plate.

3. 3

   Add the butter to the same pan and let it melt. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until softened and any liquid they release has mostly cooked away.

4. 4

   Add the garlic and cook for 30 seconds until fragrant.

5. 5

   Pour in the chicken stock, scraping up any browned bits stuck to the bottom of the pan.

6. 6

   Stir in the cream and Dijon mustard. Simmer for 3 to 4 minutes until the sauce thickens slightly.

7. 7

   Return the chicken to the pan, spoon the sauce over the top, and warm through for 2 minutes.

8. 8

   Scatter with fresh parsley before serving.