Chicken Breasts in Creamy Mushroom Sauce

Ingredients:
4 chicken breast fillets (skin off)
Plain flour, seasoned with salt & pepper (for dusting)
30gr butter
500gr button mushrooms
1 tbsp port
½ cup white wine
½ cup chicken stock
½ cup cream
1 tbsp fresh chives, chopped


Method:
Coat chicken lightly with seasoned flour. Heat butter in pan and fry chicken until golden (but not cooked through). Drain well.

Add mushrooms to pan (softest last), cook until softened. Stir in port, wine and stock.

Return chicken to pan, bring to the boil and simmer gently for approximately 10 minutes. Remove chicken, cover and keep warm. Add cream, return pan to the boil and simmer until sauce is reduced slightly. Stir in chives.

Place chicken on serving plates and pour sauce over