Chicken with a Creamy Mushroom Sauce

Main courseServes N/K

In a frying pan heat the oil and fry the onion until soft. Add the chicken and lightly brown, then add the mushrooms. Cook for 5 minutes before adding the double cream, mustard and tarragon and simmer gently for another 10 minutes. Serve with fluffy white long grain rice.


2 chicken breasts, cut into small chunks

1 tablespoon of Yorkshire rapeseed oil

1 red onion, roughly chopped

200g wild mixed mushrooms (works equally as well with any mushroom of your choice)

200ml double cream

1 glug white wine

1 tablespoon Dijon mustard

1 tablespoon chopped tarragon