A kitchen classic!
900g chat potatoes, cut into 1cm slices
400g broccoli, trimmed, cut into florets
2 x 350g chicken breast fillets, trimmed
Salt and pepper, to taste
1 tblsp olive oil
2 cloves garlic, crushed
200g punnet sliced button mushrooms
2 tblsps Worcestershire sauce
2 tsps Dijon mustard
300ml tub light thickened cooking cream
Boil or microwave potatoes and broccoli, separately, until tender. Drain. Cover.
2 Meanwhile, cut each chicken breast horizontally in half through the side to give two thinner pieces. Season.
3 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add the chicken and cook for about 3 minutes on each side, or until lightly browned and just cooked through. Remove.
4 To make mushroom sauce, heat oil in same frying pan over a medium heat. Add garlic and mushrooms. Cook, stirring, for about 3 minutes, until mushrooms are lightly browned. Add sauce and mustard. Stir for 1 minute. Stir in the cream. Bring to a boil. Simmer, stirring occasionally, for about
5 minutes, or until slightly thickened.
5 Return chicken and any juices to pan. Simmer for 2 minutes, or until chicken is hot. 6 Serve with potatoes and broccoli.