Creamy Chicken with Mushrooms



This is a fabulously rich-tasting recipe with a load of flavours you’ll love. It’s so easy to make and will be great the next day too, so it’s ideal for a boss prep session.


1 tsp butter

5 chestnut mushrooms, roughly chopped

1 clove garlic, chopped

3 spring onions, finely sliced

1 x240g skinless chicken breast fillet, sliced into 1cm strips

5oml chicken stock

2 large handfuls of watercress salt and pepper

75ml double cream

2 tsp wholegrain mustard

15g parmesan, grated

How To

Melt the butter in a large frying pan over a medium to high heat. When bubbling, chuck in the mushrooms, garlic and spring onions and stir-fry for 2 minutes.

Slide in the chicken and continue to stir-fry everything together for about 4 minutes, by which time the mushrooms and chicken should have taken on a little colour. Check the chicken is cooked by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left.

Pour in the chicken stock and bring to the boil. Get the watercress in there – a bit like spinach, it will wilt down, so don’t be afraid to pile it high and watch it quickly shrink.

When the watercress has wilted, sprinkle in a pinch of salt and pepper and pour in the cream. Let the whole lot come back to the boil one last time and then stir in the mustard and parmesan just before serving up.


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