1. Season the chicken breasts with salt, black pepper, garam masala and coriander powder. Let it rest for 5 minutes.

   

2. Heat a heavy pan or gridle on medium heat. Add oil and let it heat. Add the chicken breasts using a cooking tong onto the pan and let the chicken grill slowly for about 6 minutes.

   

3. Turn over and let it cook slowly for another five minutes. Keep repeating this until the breasts are well cooked through.

   

4. When  cooked through and  brown in color, remove and put on a plate, set aside to be used later in the mushroom sauce.

   

CREAMY MUSHROOM SAUCE

1. Heat the butter and oil in a frying pan, the oil will prevent the butter from burning.

2. Add the garlic and let if cook for about 3 minutes on low heat, add the shallots and stir together till soft and well sautéed.

   

3. Add the mushrooms and mix together and cover the pan and let cook for about 5 minutes on low heat. Cooking on low heat will give the mushrooms time to start oozing their fluid without burning.

   

4. Now the mushrooms have shrunk in size, add the chopped coriander leaves and rosemary leaves, stir together to mix. Add the chicken stock and let simmer for 3 minutes.

   

5. Add the cooking cream  and stir, add the chicken pieces one by one using a kitchen tong covering the chicken pieces with the cream and let simmer on low heat for 5 minutes.

   
   White button mushrooms usually turn their color when cooked from white to brown. The sauce will as well turn to brownish in color.

6. I served  the creamy mushroom chicken sauce with mashed potatoes and  assorted vegetable salad in vinaigrette dressing.  You can also serve with roast potatoes, steamed rice or any other carbohydrate  of your preference. Any combination of vegetables can do, such as roasted asparagus, steamed broccoli or assorted vegetables.