Let's Get Cooking
- 1 Marinade the chicken in 1 tablespoon olive oil, mace and nutmeg.
- 2 Heat a large pan, add the chicken, fry for 5 minutes to colour, add the Madeira wine and reduce. Take the chicken out and reserve.
- 3 Add the butter and flour to the pan to make a roux, stirring the ingredients together and cooking for a further 2 minutes.
- 4 Gradually add the cold water whisking to make a smooth sauce. Once all the water is added, add the Knorr Chicken Stock Pot and add the chicken back to the sauce, and simmer for 5-10 minutes until the chicken is cooked and tender.
- 5 Mean while drizzle mushrooms with the rest of the oil, season and grill until cooked.
- 6 Finish the chicken with cream, check the seasoning, add mushrooms and top with the micro parsley.