Wicklewood Wench's Creamy Garlic Chicken

• 8 ounces chicken tenders
• 2 tablespoons olive oil
• 4 ounces button mushrooms, sliced
• 4 ounces sweetcorn
• 3 large garlic cloves, crushed
• 8 ounces double cream
• 3 tablespoons cream based salad dressing (I prefer Mary Berry's lemon & thyme sauce, but a garlic and herb dressing is also a favorite with ga)
• 1 bunch spring onion, sliced
• 14 teaspoon ground black pepper
• 1 pinch salt

1. Over a medium heat, gently fry the chicken and garlic in the oil until just cooked.
2. Add the mushrooms.
3. Stir in the dressing or sauce, making sure all ingredients are well coated and cook for a further 5 mins, stirring occasionally ensuring the dressing/sauce doesn't burn.
4. Add sweetcorn, cream and 2/3 of the onions .
5. Continue to cook on a medium high heat until cream begins to boil.
6. Remove from heat.
7. Season to taste, serve on a bed of tagliatelle Verde, garnish with remaining 1/3 of onions.

chicken tenders, olive oil, button mushrooms, sweetcorn, garlic, cream, cream based salad dressing, spring onion, ground black pepper, salt

Taken from www.food.com/recipe/wicklewood-wenchs-creamy-garlic-chicken-437207 (may not work)