Chicken Breast in Creamy Mushroom Sauce

Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion with the mushrooms for 4 - 6 minutes or until the onion is soft and translucent, stirring regularly (see Tip). Season to taste with salt and pepper.

Tip: mushrooms absorb a lot of liquid during cooking, therefore it may seem as if they are burning - but trust the process and refrain from adding extra oil.

Heat a light drizzle of olive oil in a frying pan over medium-high heat. Sear the chicken breast for 3 - 5 minutes until evenly browned.

To the mushrooms, add the cream, the mustard and the stock. Allow the sauce to reduce for 5 minutes (see Tip). Transfer the chicken breast to the sauce, then cover with the lid and allow to cook for a further 8 - 12 minutes.

Tip: stir the sauce regularly and taste as you go. If the sauce is too thin, increase the heat and remove the lid so as to allow the sauce to reduce further. If it is too thick, add an extra splash of water as needed.

Boil the rice for 5 - 6 minutes, covered, then add the broccoli and cook for a further 5 - 7 minutes. Drain and set aside.