Chicken in a piquant sauce

Serves 4

1 tbsp English mustard 1 garlic clove, peeled and finely chopped 2 tbsp cornflour 2 large chicken breasts, halved lengthways 50g unsalted butter 130g mushrooms, sliced 200ml single cream 250ml vegetable stock 100g prunes, sliced 2 tbsp chopped fresh flat-leaf parsley black pepper

In a shallow bowl, mix together the garlic and cornflour, and season with pepper, then dip the chicken pieces in the mixture to cover completely. Heat a large saucepan and add half of the butter. When the butter has melted, add the chicken and fry for 6 mins, turning the pieces halfway through. Transfer to a plate and return the pan to the heat.

Add the remaining butter and fry the mushrooms for 2 mins. Stir in the cream, mustard, stock and prunes, and season with pepper. Bring to the boil, then return the chicken to the pan and simmer, stirring occasionally, for 7-8 mins until the chicken is piping hot and cooked throughout. Sprinkle with the parsley and serve.