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Composition - My Baked Chicken with Mustard Mushroom Sauce and Side Salad 😊:

1. Make ready 2 tbsp for Olive Oil
2. Get 3-4 chicken breast fillets, butterfly cut
3. You need to taste of Salt & Pepper
4. Make ready 380 grams for Button Mushrooms
5. Take 2 cloves of Garlic Crushed
6. Take 1 large for onion, chopped
7. You need 1/4 cup White Wine
8. Get 4 tbsp Double Cream
9. Need 2 tsp for wholegrain mustard

My Baked Chicken with Mustard Mushroom Sauce and Side Salad 😊 instructions:

1. Chicken breast butterfly cut
2. In a fry pan, heat up oil and fry chicken breasts both sides for around 6 mins, 3 on each side, add salt & pepper to taste
3. Heat oven to 180°C or gas 5 and place chicken on a greased baking tray and cook until done 15-20 minutes.
4. Chop in half the mushrooms and add to fry pan use more oil if necessary, add onions too then crushed garlic and mix in, let it fry for 10 minutes.
5. Make a well in the middle of mushrooms and pour in the wine. Let it boil on high heat for 5 mins.
6. Stir the mushrooms into the middle and mix turn the heat down. Add the mustard grain and mix
7. Add the double cream and stir heat on low for 5 minutes.
8. When chicken is cooked, place it on serving plates, and spoon the mushroom mix half on and half off the chicken.
9. Mix a salad of your choice, add pepper and a little lemon juice. Mix salad and mix 2 tablespoons of mayonnaise or sour cream with 1 tablespoon of whole mustard grain and just mix and place across the top of the salad. Serve with chicken

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