Comfort food for winter - for two, you'll need:
2 chicken breasts, boneless and skinless
6 – 8 medium mushrooms, sliced
4 tablespoons butter
1 heap tablespoon flour
2-3 tablespoon cream or sour cream
½ teaspoon mustard powder
Salt & pepper to taste
Poach chicken breasts in a pot with water enough to cover them. Dip the chicken breasts in boiling water about three times until the outside is sealed – before submerging them in the water with half an onion and a carrot. Bring to the boil then reduce the heat to simmer and cover the pot. Simmer gently for 10-15 minutes (the timming depends on the size of the chicken breasts). Switch off the heat and leave the chicken undisturbed for 15 – 20 minutes. Lift the chicken and slice thickly, set aside and save about a cup of cooking liquid.
In a pan over medium heat, fry mushroom in 1 tablespoon butter until golden, remove from heat and set aside. In the same pan, add remaining butter – add flour and fry quickly until frothy remove from heat and gradually add reserved liquid. Return to the heat until bubbly and thickened, season with mustard, salt and pepper. Add chicken and mushroom and heat through – stir in cream or sour cream and mix well. Serve warm with mash and steamed vegetables.