Directions
Gently cook the shallot and garlic in a heavy-bottomed pan. Still on a low-med heat, add the chicken and fry for 5 minutes, add wine(or mustard in a little water, if using) then mushrooms and chestnuts; fry 5-8 more minutes till the wine has reduced and chicken is cooked. Reduce to a low heat then add your herbs and cream, then cook gently for another 5 or so mins until the cream has reduced slightly (if it reduces too much just add a little water), and mushrooms are tender. (The chestnuts may break up further, but this doesn't matter.) Add seasoning to taste and devour without counting calories. Yummy on a simple bed of wilted spinach with a side of buttery mashed potato.