Speedy Chicken and Mushroom

• 1 tablespoon olive oil
• 400 g diced chicken breasts, seasoned
• 1 small onion, finely chopped
• 1 rash bacon, chopped
• 200 g mushrooms, sliced
• 14 cup plain flour
• 1 teaspoon coarse grain mustard
• 1 cup chicken stock
• 12 cup cream
• 2 tablespoons fresh parsley, chopped

1. Heat oil in large frying pan over medium-high heat.
2. Add chicken cook for 4 minute until golden.
3. Transfer to a plate.
4. Add onion and bacon to the pan cook until onion has softened.
5. Add mushroom and cook for 3min.
6. Stir in flour and mustard and cook, stirring for 2 minute.
7. Gradually stir in stock.
8. Bring to the boil simmer for 5 minute Add cream and chicken.
9. Cook without boiling for 3min.
10. or until heated through.
11. Adjust seasoning - salt, pepper.
12. Stir in parsley.
13. Serve with rice.

olive oil, chicken breasts, onion, rash bacon, mushrooms, flour, coarse grain mustard, chicken stock, cream, fresh parsley

Taken from www.food.com/recipe/speedy-chicken-and-mushroom-473751 (may not work)