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Method

  1. In a large frying pan, heat a little oil over high heat until very hot, add the seasoned chicken strips and sauté until browned all over then place in a dish to the side & keep warm.
  2. Add the butter to the pan over medium heat, add the shallot and garlic then sauté for 1 minute, then add the mushrooms and continue to cook until soft.
  3. Stir the mustard into the pan then add the stock and boil until reduced by half then stir in the cream and boil together until rich and unctuous.
  4. Gently fold the chicken through the sauce, check the seasoning adding a squeeze of lemon & serve straight away.
  5. Sprinkle with chopped dill before serving.

to serve:

  • Freshly cooked fettuccini.