Chicken In Creamy Mushroom Sauce

Ingredients
2 tablespoons cooking oil
600g chicken fillet
50g butter
20 fresh button mushrooms, sliced
2 shallots, chopped finely
100ml white wine (optional)
200ml reduced brown stock
50ml UHT cream
2 sprigs tarragon
salt and freshly-ground black pepper to taste

Method
1. Heat the oil in a non-stick frying pan. When it starts to smoke, add the chicken fillet ina single layer and panfry until browned on both sides, but not fully cooked. Remove from pan.

2. Add butter to the oil remaining in the pan sautè the mushrooms over high heat until golden brown. Reduce the heat and add the shallots. Cook until shallots are translucent and add the wine. Simmer until the wine has almost evaporated. Add the reduced brown stock and simmer for 5 mins before adding cream. Bring to a boil and add the terragon.

3. Season to taste with salt and black pepper. Return the chicken to the pan and complete the cooking.

4. Serve with cooked pasta, steamed potatoes or rice.