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  1. Preheat the oven to 160ºC fan assisted or 170ºC for ovens without a fan.
  2. Season the chicken breasts with salt and freshly ground black pepper.
  3. Take an ovenproof frying pan and lightly oil the base.
  4. Place the breasts skin-side down over a medium heat.
  5. Cook until the skin is golden-brown, then add the baby onions and sugar to the pan.
  6. Turn the chicken breasts over and add the stock, then transfer to the oven to cook for a further 7-8 minutes, or until the chicken is completely cooked through.
  7. Remove from the oven and leave the chicken to rest in a warm place.
  8. Pass the remaining stock from the pan into a clean saucepan and reduce to a syrup.
  9. For the mushrooms, heat a non-stick frying pan until hot and add the butter to the pan.
  10. When the butter is foaming, add the mushrooms, season with salt and freshly ground black pepper and leave to sauté for a few minutes until the moisture evaporates and and the mushrooms are lightly coloured.
  11. Add the chopped shallots to the mushrooms and cook for a further two minutes.
  12. Reduce the heat and add the reduced stock and cream.
  13. Gently heat to bring to the boil, simmer for 3 to 4 minutes then reduce the heat.
  14. Blanch the garlic in boiling salted water for 5 seconds, then drain and add to the pan.
  15. Stir well and season to taste with salt and freshly ground black pepper.
  16. To serve, pour the mushroom sauce onto warmed serving plates and place the chicken breasts on top, skin side upwards. Scatter the baby onions around the plate.