Creamy mushroom chicken
Pan-fried chicken breasts in a garlicky mushroom and cream sauce, ready in half an hour.
- Time30 min
- LevelEasy
- Costabout £2.00 a head
Ingredients
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Method
- 1
Season the chicken and dust with the flour.
- 2
Heat the oil and butter in a large frying pan. Cook the chicken for 6 minutes each side until golden and cooked through, then set aside.
12 min - 3
In the same pan, fry the mushrooms for 6 minutes until browned, adding the garlic for the last minute.
6 min - 4
Pour in the stock, scraping up the bits, and boil for 2 minutes. Stir in the cream and mustard.
2 min - 5
Return the chicken and simmer for 3 minutes. Scatter with parsley and serve with mash or rice.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.