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Composition My Ginger Garlic Chicken Breasts with Mushrooms and a Lovely Creamy Sauce:

1. You need 3 tbsp Olive oil
2. Take 3 of Shallots chopped
3. Give 3 cloves - Garlic crushed
4. Take 1 inch - fresh Ginger grated
5. Take 2 for Chicken breast butterflied cut
6. Give to taste of Salt & Pepper
7. Prepare 100 grams for Button Mushrooms sliced thick
8. Take 1/4 cup White wine
9. Give 1 tbsp - Balsamic Vinegar
10. Make ready 1/4 cup of Double Cream
11. Get 1 for Chicken stock cube/bouillon
12. Require 1/4 cup for boiling water

My Ginger Garlic Chicken Breasts with Mushrooms and a Lovely Creamy Sauce instructions:

1. Ingredients
2. Heat up the oil and add the chopped shallots to it and fry for 1minute
3. Add the garlic and ginger together to the shallots and fry and stir for 2 minutes
4. Add the mushrooms mix and stir for a few minutes. You may need to add a little more olive oil if it is dry, just a little and fry for 3-5 minutes
5. Take out the mushroom mix and set it aside then in the same pan. Fry both sides of the chicken to brown it on both sides for about 5 minutes
6. Take the chicken out and set aside. Then pour the wine into the pan and let it bubble for 2 minutes. Mix the stock with the water and pour into the wine and stir.
7. Add the balsamic vinegar and mix in then add the mushrooms bring to the boil then lower the heat and place the chicken on top turn heat down to simmer and cover dish let it simmer for 10-15 mins
8. Add Salt & Pepper stir it around then add the cream stirring gently. Leave to simmer for a further 5 minutes
9. Add to serving plate with mash potatoes, chunky chips or roast potatoes or just some crispy vegetables.

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