- 500 gs chicken breast, sliced
- 250 gs Sliced mushrooms
- 1 Medium onion, diced
- 1 tbsp. YIAH Provence EVOO
- 1 & 1/2 tsp.s YIAH Parisienne Dijon and Tarragon spice blend
- 100 mls White wine
- 500 mls Chicken stock
- 100 mls poring cream
Toss La Parisienne Dijon and Tarragon spice blend through the chicken to lightly coat.
Saute the mushroom and onion in a deep non stick pan, until onion is translucent. Set aside in a bowl.
Seal the chicken in Provence EVOO, add mushroom and onion back into the pan and deglaze with white wine.
Add stock and simmer for 10-15 minutes, until chicken is cooked through.
Add cream, stir through, then serve over rice.