Mushroom Chicken (Mustard Chicken)

Serves 4

500gm chicken breast, diced
3 cups mushrooms, quartered*
1 medium onion
2 cloves garlic
1 tin lite evaporated milk
1 cup chopped vege e.g. Capsicum, peas & courgette

Brown chicken in 2 tsp olive oil and cook for 2 minutes. Add onion and garlic, and sauté until soft. Add mushrooms and cook for a further 3 minutes. Add vegetables (except peas if using), and cook until soft. Add evaporated milk 1/2 a tin at a time, and stir to combine meat and vegetables. Simmer until sauce has reduced and thickened. About 5 minutes before the end add peas and allow to cook through. Season to taste with plenty of black pepper and a few pinches of salt.

Serve hot with pasta or rice.

**To Make Mustard Chicken simply omit Mushrooms and replace with 2-3T Grainy Mustard. Add with evaporated milk and season to your liking)

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