Chicken With Cream Sauce & Mushrooms

Step 1: Preheat oven to 200C/180C fan forced.

Step 2: Heat 1 tablespoon oil in a large heavy based flameproof, ovenproof frying pan over a high heat.

Step 3: Season chicken on both sides with salt and pepper and add to the pan, skin side down and cook for 3 minutes or until skin is golden and then turn and transfer pan to the oven and bake for 15 minutes or until just cooked through.

Step 4: Meanwhile place potato to a pan and cover with cold tap water and then bring to the boil for 12 to 15 minutes or until just tender and then drain and then return potatoes to the pan and add the sour cream and mash until smooth and cover with lid to keep warm.

Step 5: Transfer chicken to a plate and cover loosely with foil and keep warm.

Step 6: Discard excess fat from pan and melt butter to same pan over medium heat and add mushroom and cook, stirring occasionally for 4 minutes or until golden and just tender and then transfer to a bowl.

Step 7: Heat 1 tablespoon of remaining oil in pan over medium heat and add and cook garlic and leek, stirring, for 5 minutes or until softened and then add wine and simmer for 2 minutes and then add cream, mustard and thyme and whisking until smooth.

Step 8: Return mushroom and chicken and any cooking juices to the sauce and simmer for 2 minutes or until the chicken is heated though.

Step 9: Combine steamed green beans, lemon juice and remaining oil in a bowl and season and then sprinkle chicken with extra thyme and serve with mashed potato and beans.