You’ll Need
1 boneless, skinless chicken breast (about 170g)
120g chestnut mushrooms, sliced
1 clove garlic, finely sliced
1 tsp olive oil
10g butter
50ml double cream
1 tsp Dijon mustard
½ tsp dried thyme
Salt and black pepper
Small handful of chopped fresh parsley
Optional but Dangerous
Crusty bread
Steamed green beans
Grated Parmesan
Extra black pepper
Method
Preheat your air fryer to 190°C.
Season the chicken breast with salt, black pepper and the dried thyme.
Place the chicken into a foil tray or heatproof dish and drizzle with the olive oil.
Scatter the mushrooms and sliced garlic around the chicken and dot with the butter.
Air fry for 14–16 minutes, turning the chicken halfway through, until cooked through and lightly golden.
Remove the chicken and allow it to rest for 2 minutes.
Stir the double cream and Dijon mustard into the mushrooms and cooking juices.
Return the tray to the air fryer for 2–3 minutes, until the sauce is hot and slightly thickened.
Slice the chicken, place it back into the creamy mushroom sauce and finish with chopped parsley.