Chicken Shiitake

• 2 chicken breasts
• 1 tbsp. wholegrain mustard
• 3-1/2 oz. shiitake mushrooms (6 mushrooms)
• 1/4 qt. double cream
• Salt and pepper to taste
• 8-7/8 oz. baby new potatoes
• 5-1/3 oz. pak choi (bok choi)
• Oil for cooking

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

chicken breasts, wholegrain mustard, shiitake mushrooms, double cream, salt, baby new potatoes, choi, cooking

Taken from www.foodgeeks.com/recipes/19465 (may not work)