chicken fricassee

cut the chicken breasts into long strips about a cm wide.

Then toss them into flour until fully covered.

dice the onion and mushrooms

heat the butter in a frying pan and cook the onions until soft.

Add the mushrooms to the onions and cook for 3-4 minutes

add the chicken, cook until brown all over.

pour in the white wine and boil to burn off the alcohol. add the sprig of thyme and cumin & salt and peper to taste.

add the chicken stock, bring to the boil and simmer for 20 minutes

remove from the heat and add the double cream, return to the heat and warm through taking care not to boil.

serve on a bed of rice.