Chicken with Mushrooms and Coriander

[Poultry and Game]

4 chicken breasts, skinned and boned

15g/½oz cornflour

1 large onion, thinly sliced

1-2 tablespoons sunflower oil

2 teaspoons coriander seeds, very well crushed

225g/8oz flat mushrooms, sliced

150ml/¼ pint white stock

salt and freshly ground black pepper

2 tablespoons medium sherry

TO GARNISH

fresh coriander leaves

1. Trim any fat from chicken and cut into large cubes. Toss in the cornflour and set aside.

2. Fry the onion in 1 tablespoon of the oil and when beginning to soften add the coriander seeds, increase heat and allow onions to brown and seeds to toast (1-2 minutes)

3. Add the chicken and fry for 3 minutes. Remove the chicken and set aside. Add the remaining oil and the mushrooms and cook until beginning to soften. Return the chicken to the pan. Add the stock and season with salt and pepper. Stir well and simmer for 4-5 minutes.

4. Add the sherry and boil for 30 seconds. Pile on to a warmed serving dish and garnish with coriander.