Ingredients

Instructions

  1. Slice the chicken into thin strips and toss in the seasoned cornflour.
  2. Heat the oil in a pan and fry the chicken pieces until golden brown.
  3. Add the mushrooms and cook until tender,about 2 minutes.
  4. Remove the chicken and mushrooms and keep warm.
  5. Pour the wine into the pan, bring it to the boil, and then add the cream. Cook for 1-2 minutes, until the sauce is thick and creamy. Season to taste.
  6. Pour the sauce over the chicken, sprinkle with fresh parsley and serve.