Step 1

Slice the chicken in half lengthways to give 4 thinner fillets.

Step 2

Tip the flour into a dish or a plate, then add the salt and pepper and mix well. Coat the chicken in the seasoned flour.

Step 3

Heat some oil in a large frying pan over a medium-high heat, then cook the chicken for a few minutes on each side until it’s golden on both sides.

Step 4

Remove the chicken from the pan, then add the butter. When it melts add the sliced mushrooms and cook for about 5 minutes until they turn nice and golden.

Step 5

Chuck in the garlic and dried thyme and cook for a further minute before pouring in the chicken stock, double cream, and add the Dijon mustard.

Step 6

Stir well, then get the chicken back into the pan. Cook until the sauce thickens and the chicken is cooked through.

Step 7

Add the chopped parsley, stir it through, then taste for seasoning.

Step 8

Dish it up and enjoy.