Number of Servings: 11 Chicken Breast
2 tsp Olive Oil
1 tsp Salt
1 tsp Oregano
1 tbsp butter
3-4 Babycorns (halved)
4-5 Mushrooms (halved)
2 tbsp Cornflour
1 tbsp Parsley
Vegetable stock cube
1 tbsp cream

1. Marinate chicken breast in olive oil, oregano and salt.
2. In a pan, heat some butter and add chopped babycorns and mushrooms and sauté for 2-3 minutes.
3. Add cornflour and stir.
4. In another pan, add the vegetable stock cube in water and boil till it thickens.
5. Add cream in the sauce. Stir gently.
6. In a frying pan, add olive oil and place the marinated chicken and fry for 4-5 minutes till it is brown on both the sides.
7. Add it to the sauce.
8. Garnish with parsley or coriander leaves.
9. Serve with warm salad. (See salad)