Chicken with cream and mushrooms

Peel the onion. Clean and thinly slice the mushrooms and peeled onion. Cut the chicken into strips. Heat the oil and cook the onion and mushrooms for 7 minutes.

Add the chicken and cook for 8 minutes, stirring, then pour in the cream and simmer gently for 5 minutes. Check that the chicken reaches at least 75 °C at the centre for 30 seconds.

While the ingredients in the frying pan are cooking, cook the rice in boiling water according to the packet instructions, then drain and serve. For long-grain rice, allow 12 to 15 minutes as a guide. The timing and method on the packet take precedence over this timer.