Ingredients:
- 4 chicken breasts, diced
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 600ml double cream
- salt and pepper to season
- 3 red onions, sliced
- 150g mushrooms, sliced (optional)
Method:
- Fry off the chicken and put to one side.
- In the same pan, fry off the onions.
- Pop the onions to one side with the chicken.
- Fry off the mushrooms (if using them).
- Add the chicken and onion back in and pour in the cream and mustard.
- Season to taste with salt and pepper.
- Simmer until the sauce thickens.
- Serve with crispy skinned Jacket potatoes and seasonal vegetables.