CHICKEN IN MUSHROOM SAUCE

Preparation Method :

• Dust the chicken with the cornflour until thoroughly coated. Shake off any excess.
• Heat the oil and gently fry the chicken breasts for about 5-7 minutes on each side or until cooked through.
• Drain well on kitchen paper and keep warm.
• The Sauce: Melt the butter and stir-fry the shallot and mushrooms for a minute or two.
• Mix the cream, water, mustard, soy sauce and cornflour into a small bowl until smooth.
• Add the mustard mixture to the mushroom mixture and cook, stirring or until the mixture has thickened.
• Adjust seasoning with salt and pepper. Make sure not to boil the sauce after adding the cream or it may curdle.
• Spoon the sauce over the chicken, garnish with watercress and serve.