Creamy mushroom chicken

Season the chicken breasts, then put between 2 sheets of baking parchment and bash lightly with a rolling pin or the heel of your hand to even out the thickness to around 1cm. Heat 1 tbsp oil in a large frying pan over a high heat. Fry the chicken for 3 minutes on each side until golden, then set aside on a plate.

Lower the heat to medium-high and add the remaining ½ tbsp oil to the pan, along with the shallots, garlic and a pinch of salt. Fry for 1 minute, then add the mushrooms. Cook for 8-10 minutes until the mushrooms have released all their liquid and are turning golden. Stir in the stock, mustard and Worcestershire sauce; simmer for about 5 minutes to reduce the liquid by half. (If the sauce looks dry, add a splash more stock or water).

Stir in the cream and season with freshly ground black pepper. Return the chicken to the pan and cook in the sauce for a final 3-4 minutes, or longer if needed, until cooked through, the juices run clear and no pink meat remains. Scatter with the parsley and serve with cooked basmati and wild rice, plus some steamed beans.