Grilled Chicken Mushroom Sauce

We've served the chicken on a bed of fettuccini pasta, but this dish is so versatile you can serve it with almost anything, including steamed vegetables, brown fried rice or mash potato.

Ingredients

• 200g Fettuccine
• 8 Button Mushrooms, sliced
• 2 Chicken Breasts, pound with mallet between cling film so even thickness
• 1 tablespoons olive oil
• ½ onion, diced
• 2 cloves garlic
• ½ cup red wine
• 1 tablespoon Worcestershire sauce (or 1 anchovy)
• 1 teaspoon Dijon mustard
• 1 cup beef or chicken stock salt reduced
• ½ cup water
• 2 teaspoons cornflour (aka cornstarch) mixed with ¼ cup cold water
• ½ cup parsley chopped
• Pepper for seasoning

Method

1. Cook the Sauce First.  In a non-stick frypan, spray with a little olive oil spray the pan, on med heat cook the onions for 5 mins until softened.  Now add the garlic and stir, then add the red wine and cook until almost no liquid.  Then add the water and mushrooms and simmer for 2 minutes.  Now add the Worcestershire sauce and Dijon mustard.  Simmer for 2 minutes.
2. Add the stock and parsley then season with pepper. Simmer for a couple of minutes and then add the cornflour mixed with water, this will now thicken.
3. Cook your fettuccine as per instructions.
4. Steam your broccoli. 
5. Now spray the chicken with olive oil spray and grill on a BBQ or griddle pan, this should take around 10 mins.
6. Once chicken is cooked take off heat and rest for 1 minute.  Then slice into 6 slices, across the width.
7. Serve with chicken on top of fettuccine and drizzle the sauce over and place broccoli on side.