Ingredients

• 1 tbsp butter
• 1 tbsp vegetable oil
• 4 chicken breasts
• 1 large onion, finely chopped
• 225ml/8fl oz chicken stock or water
• 225g/8oz button or chestnut mushrooms
• 2 tsp cornflour
• 120ml/4fl oz double cream
•   seasoning
•   boiled rice, mashed potatoes or French bread, to serve

Method

1. Melt the butter and oil in a large frying pan, add the chicken and sauté over a medium heat for 5-6 minutes on each side until golden brown; season.
2. Add the onion and cook for a minute, stirring constantly. Pour in the stock or water and check the seasoning. Reduce the heat and simmer for about 15 minutes until the chicken is cooked through, turning once. Pierce the chicken with a skewer to ensure that the juices run clear. If the juices are pink, the chicken is not cooked, so simmer gently for a little longer.
3. Meanwhile, place mushrooms in a colander and pour over boiling water to sterilise them and remove all the soil. If you are using large chestnut mushrooms, chop them into quarters, then add to the chicken and onion mixture as soon as the chicken is cooked.
4. Stir the cornflour into the cream until smooth and add to the pan. (If you prefer, transfer the chicken to a warm plate before you do this.) Otherwise, stir the sauce into the chicken until it thickens and absorbs the juices left in the pan from the stock. Serve hot with boiled rice, mashed potatoes or crusty French bread to mop up the juices.

Notes