Chicken Shiitake

Directions

1. 1
   Bring a pan of water to boil, season with salt and cook the potatoes about 8-10 minutes.
2. 2
   Butterfly the chicken breast and place on a hot lightly oiled griddle.
3. 3
   Slice the mushrooms into slices, heat a small frying pan with a little oil and add the mushrooms.
4. 4
   Fry both sides for 1-2 minutes and add the wholegrain mustard followed by the double cream.
5. 5
   Bring to boil and simmer for 4-6 minutes or until the sauce begins to thicken.
6. 6
   Place your new potatoes on to the centre of a serving dish.
7. 7
   Split the pak choi leaves and quickly fry on the griddle with the chicken (these leaves literaly take seconds).
8. 8
   Place a few leaves over the new potatoes and top with the chicken.
9. 9
   Take your sauce from the heat and pour over half of each of the chicken breast.
10. 10
    Serve with a nice glass of chilled white wine (you can also add a little white wine to your sauce when bringing it to the boil for extra shazam!
11. 11
    Lovely!