Chicken with Creamy Mushroom Sauce

Instructions

Sprinkle the chicken halves with flour, salt and pepper. Use your hands to coat the chicken evenly. Heat a large pan over medium heat. Add 1 tablespoon of butter and cook the chicken for 2-3 minutes on each side until just cooked through and golden. Set aside. Add 2-3 tablespoons of water to the same pan to help loosen any bits stuck to the bottom of the pan. This will stop them from burning. Add the remaining 1 tablespoon of butter and the mushrooms. Cook for 2-3 minutes until softened. Add the garlic and stir for 30 seconds. Add the water, chicken stock powder and cream. Bring to a gentle simmer and cook for 2 minutes or until the sauce has thickened slightly. Add the parmesan and return the chicken to the pan. Heat through for 1 minute. Serve with sweet potato mash and steamed broccolini.

• boneless Notes: 2, skinless chicken breasts, cut in half horizontally to make 4 thinner steaks
• plain flour Notes: 1 tbsp, all-purpose
• 1⁄2 tsp sea salt flakes
• 1⁄2 tsp cracked black pepper
• unsalted butter Notes: 1 tbsp
• mushrooms Notes: 200 g, 7 oz, sliced
• freshly minced garlic Notes: 1 tbsp
• 1⁄3 cup water Notes: 80 ml
• chicken stock powder Notes: 1 tsp, bouillon
• thickened cream Notes: 1 cup, 250 ml, heavy
• freshly grated Parmesan Notes: 1 cup, 100 g
• Sweet potato mash and steamed broccolini Notes: see note 1, tenderstem broccoli, to serve