Creamy Chicken & Mushroom Delight: Quick & Easy

Creamy Chicken:
600g chicken breast fillet
500g mushrooms
2 tbsp olive oil
1 onion
2 cloves of garlic
1 sprig of rosemary
1 tsp paprika
150ml milk
150g cream cheese
1 tsp Dijon mustard
2 tbsp balsamic vinegar
pepper, salt to taste

1. Quarter the mushrooms, cut the chicken fillet into bite-sized pieces, finely dice the onion and chop the garlic and rosemary.

2. Heat 1 tbsp of oil in a pan and fry the meat over high heat for approx. 5-7 minutes or until golden brown. Season with salt, pepper and paprika. Remove from heat and set aside.

3. Sauté the onion over medium heat, then add the mushrooms and fry until they are nicely brown. As soon as the mushrooms start to brown, add rosemary and garlic. Then add the milk, stir in the cream cheese and Dijon mustard and return the chicken chunks to the pan. Cook for approx. 3 more minutes, then season with balsamic vinegar, salt and pepper.

4. Garnish with spring onion rolls or some chopped parsley, sprinkle with a little Parmesan and serve.

Baked Potatoes:
2 lbs potatoes
2 tbsp olive oil
1 tsp thyme
1 tsp rosemary
1 tsp basil
1 tsp parsley
1 tsp paprika
Salt and pepper to taste

Clean the potatoes and cut them into approximately 1-inch (2.5 cm) cubes.
Add the olive oil, herbs, and spices to the potatoes and mix well.
Line a baking sheet with parchment paper and spread the potatoes on it.
Preheat the oven and bake at 220°C (430°F) for about 30 minutes.