Luscious Mushroom Chicken with Steamed Broccoli

In a non-stick frying pan, heat 1 teaspoon of olive oil over medium heat. Add the chicken breasts and cook for about 10 minutes or until browned on both sides. Remove the chicken from the pan and set aside.

In the same pan, add another teaspoon of olive oil and sauté the onions for 2-3 minutes, until translucent.

Add the minced garlic to the onions and cook for another 1-2 minutes.

Add the sliced chestnut mushrooms to the pan and cook until golden-brown. If the mushrooms stick to the pan, add a small amount of chicken stock to deglaze it.

Return the chicken to the pan, pour in the chicken stock, ½ teaspoon salt, and ½ teaspoon ground black pepper. Bring the mixture to a boil, then cover with a tight-fitting lid, reduce the heat to low, and simmer for 12-15 minutes or until the chicken is cooked through.

During this time, steam the broccoli florets in a steamer basket over boiling water, adding the remaining ¼ teaspoon salt. Steam until tender, around 5-7 minutes.

Stir in the crème fraîche and freshly chopped parsley into the chicken and mushroom sauce. Serve the Luscious Mushroom Chicken immediately, accompanied by the steamed broccoli.