* 4 skinless Chicken breasts, hammered (see below) and cut into strips
* 150 g (5 oz) Chestnut mushrooms, brushed clean and sliced thinly
* 1 small Onion, peeled and sliced
* 142 ml (¼ pint ) Chicken stock
* 75 ml (5 tablespoons) Brandy - Dry sherry will do at a push
* 142 ml tub of Sour cream
* 2 teaspoons Olive oil
* Knob of Butter
* 1 teaspoon wholegrain Mustard
* Sea salt and Freshly ground black pepper

===Method===
* Butterfly the Chicken breasts and then beat to an even thickness by placing the chicken breasts between two sheets of cling film and clubbing them with the base of a Frying pan 'Jamie Oliver style'
* Cut the Chicken breasts into thin slices
* Heat the Butter and Oil in a large Frying pan and Fry the Onions until soft (about 4 minutes)
* Add the Chicken and Fry until golden Brown, about 5 to 8 minutes
* Add the Mushrooms and cook for 4 minutes
* Add the Brandy and stir the pan to Deglaze
* Add the Stock, Mustard, and Sour cream and bring to the Boil
* If you feel it needs to be a little thicker, add a teaspoon of cornflour to a tablespoon of cold water, mix well and stir into the sauce at this stage.
* Reduce the heat and Simmer for a few minutes
* Stir in the Parsley and season to taste with Salt and Pepper

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