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.
Meanwhile, cut each chicken breast horizontally in half through the side to give two thinner pieces. Season.
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.
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.
Return chicken and any juices to pan. Simmer for 2 minutes, or until chicken is hot. 6 Serve with potatoes and broccoli.
This recipe originally appeared on New Idea Food