4 chicken breasts (on the bone)

2 tbsp olive oil

2 tbsp butter

6 portobello mushrooms

6 shiitake mushrooms

12 button mushrooms

2 large cloves garlic, crushed

2 tbsp plain flour

1 tbsp freshly chopped parsley

2 tbsp peppercorns, drained from the brine

100ml chicken stock

100ml double cream

PRE-HEAT a skillet over a medium heat and add the olive oil.

Season the chicken and add to the pan skin side down.

Cook the chicken for 5 to 6 minutes each side.

Remove from the pan and keep warm.

Leave the skillet over the heat and add the butter.

Add the butter and, once melted, add the mushrooms, stirring for 3 to 4 minutes.

Add the garlic and reduce to a low heat.

Add the flour and allow to bind.

Add the chicken stock and the peppercorns.

Add the double cream and whisk in gently.

Season to taste and add the parsley, cook out for 2 to 3 minutes.

Add the chicken breasts and cook for a further 10 to 12 minutes, slowly.