Poached Chicken in Creamy Mushroom Sauce

serves 4

Ingredients

4 skinless boneless chicken breasts
1-pint chicken stock
150g small mushrooms, sliced
3 tablespoons chopped parsley
3 tablespoons double cream

Method

1. Place the chicken breasts in a large saute pan and pour over the chicken stock. (It should be enough to just cover the chicken breasts, but top up with water if not.)
2. Cover with a lid and cook over a medium heat for approximately 20 minutes until the chicken is cooked through.
3. Remove the chicken and keep warm while you prepare the sauce.
4. Add the sliced mushrooms to the stock in the saute pan.
5. Cook uncovered over a high heat until the stock has reduced by two-thirds.
6. Stir in the double cream and the parsley.
7. Reduce further until the sauce is the desired thickness.
8. Serve.