Directions

1. Place a 12 inch skillet on medium high heat. Place all the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get dark golden and nutty, tossing occasionally while you peel and finely slice the red onion, and slice the chicken breasts int 1/2 inch thick strips.
2. When the mushrooms look good, add onion and chicken breast to the pan with 1 tbsp of olive oil. Cook for 5 minutes, tossing often, then add the mustard, cream and 3/4 cup of water. Bring to a boil, then simmer until you've got a loose saucy consistency and the chicken is cooked through. Taste, season with salt and pepper and serve.