Chicken Shiitake

1. 1

   Bring a pan of water to boil, season with salt and cook the potatoes about 8-10 minutes.

2. 2

   Butterfly the chicken breast and place on a hot lightly oiled griddle.

3. 3

   Slice the mushrooms into slices, heat a small frying pan with a little oil and add the mushrooms.

4. 4

   Fry both sides for 1-2 minutes and add the wholegrain mustard followed by the double cream.

5. 5

   Bring to boil and simmer for 4-6 minutes or until the sauce begins to thicken.

6. 6

   Place your new potatoes on to the centre of a serving dish.

7. 7

   Split the pak choi leaves and quickly fry on the griddle with the chicken (these leaves literaly take seconds).

8. 8

   Place a few leaves over the new potatoes and top with the chicken.

9. 9

   Take your sauce from the heat and pour over half of each of the chicken breast.

10. 10

    Serve with a nice glass of chilled white wine (you can also add a little white wine to your sauce when bringing it to the boil for extra shazam!

11. 11

    Lovely!

* Per serving · 4 servings · Values may vary.