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1
Take the outer skin off the Garlic cloves.
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2
On a large sheet of Silver foil add the Butter
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3
Add the cloves to the butter
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4
Cut the mushrooms in half and add to the garlic and butter, bring up the corners of the foil and close over .
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5
Add another piece of foil over the top.
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6
Add to a ovenproof bowl or dish with sides.
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7
Put in a preheated oven 175C or gas 6 for 45 minutes.
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8
Chop the onion length ways
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9
Cut the chicken breasts in half
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10
In a frypan or wok, add the butter until it melts, add the onion and when transparant in colour add the chicken.and stir until there is no pink clour left.
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11
Add salt and black pepper and stir around .
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12
At this stage if the chicken appears dry add another knob of butter
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13
When the chicken starts getting brown in colour both sides add the chicken stock to the boiled water and add to the chicken and stir.
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14
Turn low and simmer for 10 minutes.
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15
When the Roast Garlic and mushrooms are done take them out of the oven and add to the chicken.
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16
Then add the Balsamic Vinegar and stir bring to the boil and simmer for a further 10 minutes.
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17
At the end of the simmering add the cream and stir then add to a serving dish strain off the sauce and add the sauce to a gravy pot and serve with Creamy Mash Potatoe with the sauce for the mash.
