Creamy Mustard Chicken

Olive oil

4 chicken breasts

2 shallots, finely chopped

1 tbls cornflour

150ml dry white wine

150ml chicken stock

200ml double cream

1tbssp wholegrain mustard

2tbls chopped fresh chives

Salt and pepper

Method:

1. Season the chicken well with salt and pepper. Heat a little oil in a frying pan and brown the chicken well on both sides. Cook for about 4 minutes on each side. Remove and keep warm.

1. Gently sauté the shallots in the olive oil until soft.
2. Dissolve the cornflour in the white wine and add to the pan. Bubble up for 2 minutes.
3. Stir in the mustard, chicken stock and cream.
4. Return the chicken to the pan and simmer for 5 minutes.
5. Adjust seasoning and garnish with chives.