Chicken with creamy mushroom sauce.

I've been wanting to cook this ever since I was given the Family Circle cooking book the Junior Cook. I finally tried it tonight, and it was lovely! I think I'll definitely do it again. (Please excuse the photo quality. I've left my camera up in the country, so I had to make do with my mobile.)

Serves 4, and takes about 40 min by itself. However, if doing baked vegetables to go along with it, I would suggest leaving an extra 20-30 minutes.

Chicken
30g butter
4 chicken breast fillets
350g mushrooms, chopped
1/2 cup chicken stock
1/2 cup cream1 clove garlic chopped
1 tab chopped chives


Method
1)Melt butter in a frying pan and cook the chicken 2 at a time over medium heat for approx 4 min each side, or until golden brown.
2)Transfer the chicken to a plate, and cover with foil to keep warm.
3)Add the mushrooms to the juices in the pan and cook, stirring occasionally, for 5 minutes, or until soft.
4)Add the stock, cream, garlic, and bring to the boil. Cook, stirring consistently, for 2 min, or until the sauce thickens slightly.
5)Stir in the chives and serve the sauce over the chicken fillets.

I served this with baked vegetables and steamed broccoli. =)