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Ingredients of My Buttery Garlic Roasted Mushroom & Buttery Chicken in a Buttery Sauce 😉:

1. Prepare 4 cloves of Garlic
2. You need 2 tbsp of Butter
3. Get 3 Chicken Breasts
4. Give 1 - large onion, chopped
5. You need 1/2 - Chicken stock cube/bouilon
6. Get 1/2 pint - Boiled water
7. Give 400 grams of Button Mushrooms
8. Need 1 tbsp of Butter
9. You need 1 pinch salt
10. Prepare 1/2 tsp Black cracked pepper
11. Make ready 1 tbsp - Balsamic Vinegar
12. Prepare 2 tbsp for Double Cream

My Buttery Garlic Roasted Mushroom & Buttery Chicken in a Buttery Sauce 😉 how to cook:

1. Take the outer skin off the garlic cloves.
2. On a large sheet of silver foil, add the butter
3. Add the cloves to the butter
4. Cut the mushrooms in half and add to the garlic and butter, bring up the corners of the foil and close over. Add another piece of foil over the top. Add to a ovenproof bowl or dish with sides.
5. Put in a preheated oven 175C or gas 6 for 45 minutes.
6. Chop the onion length ways
7. Cut the chicken breasts in half
8. 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.
9. Add salt and black pepper and stir around. At this stage if the chicken appears dry add another knob of butter
10. 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. Turn low and simmer for 10 minutes.
11. When the roast garlic and mushrooms are done take them out of the oven and add to the chicken. Then add the balsamic vinegar and stir bring to the boil and simmer for a further 10 minutes.
12. 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. Serve with creamy mash potatoes with the sauce for the mash.

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