Mushroom Chicken

1,5 – 2 litre chicken stock
9 chicken breasts, skin removed
700g mixed mushrooms, sliced
30ml sunflower oil
30ml butter
45ml thyme leaves
2 cloves garlic, minced
80ml cream
salt and pepper

Pour the chicken stock into a large saucepan and bring to a simmer.
Cut the breasts into 5-6 pieces and add it to the stock.
Cook the chicken until most of the liquid has evaporated and then break up the cooked chicken pieces with a wooden spoon.
Set a frying pan over high heat and add the oil and butter to it.
Fry the mushrooms for about 7 minutes, until it has caramelised and has a beautiful golden colour.
Turn the heat down to medium-low and add the thyme leaves and garlic. Stir around for a minute or so.
Now add the cream to the mushrooms and stir through.
Spoon the mushroom mixture into the saucepan with the cooked chicken, turn up the heat and simmer gently for 5 minutes.
Season the chicken with salt and pepper.
The meat should now be creamy and fragrant. If you find it has too much liquid, simmer it for a while longer so that the liquid evaporates.
Serve the chicken on couscous, rice or quinoa.