Cut the onion in half. Cut each half in 4, then slice into smallish pieces
Clean and trim the mushrooms. Cut large ones into halves or quarters
Remove the pith and seeds from the pepper. Chop into small lengths - about 2cm x ½ cm/ 1-inch x ¼ inch
If using whole chicken breasts, cut them so that you have 12 pieces
For the Chicken in Mustard and Cream Sauce:
Melt half the butter in a large frying pan on a MEDIUM-HIGH heat and add the mushrooms. Cook for 5 minutes, stirring them aroundThey will quickly absorb the butter, but they'll give it back laterMushrooms need a high-ish heat to get rid of the water in them
Add the chopped onions and cook, still stirring, for 2-3 minutes. Add the chopped pepper and continue cooking for 3-4 minutes until the pepper has softened
Remove the vegetables to a dish and keep warm
Melt the rest of the butter in the pan and once it's foaming, add the chicken breasts
Cook the chicken for 4 minutes on each side. Check they're done by cutting into a piece. Remove the chicken and add to the vegetable dish
Turn the heat to HIGH and add the wine to the frying panBEWARE! - the wine may spit as it hits the hot pan
Scrape around the pan with a spatula to release all the meat juices
Boil to reduce the wine by two thirds, i.e. you will have about 60ml left
Add the cream, parsley, and lemon juice to the pan and bring to the boil for 1 minute
Add the mustard and stir it in well. Season with salt and pepper to taste
Add the chicken and vegetables back to the pan and bring back to the boil
Serve immediately.
Notes
EVERYDAY COOKS TIP:
If using whole chicken breasts, cut them so that you have 12 pieces from 600g