Preparation time: 20 minutes; Cooking time: 45 minutes; Serves: 4

Ingredients

• 3 tablespoons olive oil
• 225g (8oz) Cremini mushrooms, sliced 
• 1 large onion finely chopped 
• 3 cloves garlic, crushed 
• 2 tablespoons all purpose flour
• Salt and freshly ground pepper to taste
• 450g (IIb) boneless, skinless breast cut into bitesize pieces
• ½ cup good quality white wine
• 1½ cups good quality chicken stock
• 4 tablespoons heavy cream

Instructions

1. Heat 1 tablespoon olive oil in a large skillet add the chicken, season with salt and freshly ground pepper and cook over medium high heat for 4-6 minutes, stirring occasionally, or until no longer pink, moisture is evaporated and chicken is slightly golden. Remove with a slotted spoon and set aside.
2. Cook mushroom and onion: In the same pan add 2-3 tablespoons oil and cook the mushrooms over medium high heat for 3-5 minutes or until golden and moisture is evaporated. Add the onions and continue cooking over low heat for another 5 minutes, adding the garlic in the last minute.
3. Add the wine: Now add back the set aside chicken and the wine and bring to the boil and cook uncovered over medium heat for 5 minutes until the wine is fully absorbed.
4. Add the flour and stock: Now add the flour and cook for 2 minutes then gradually add the stock stirring continuously until well blended. Simmer for 10 minutes then add the cream and heat until piping hot then switch off the heat and serve topped with parsley.

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