Ingredients

• 1 tablespoon oil
• 1 onion, diced fine
• 2 garlic cloves, crushed
• 1 small chorizo sausage, skinned, chopped
• 200 g skinless chicken thighs, filets diced into bite sized pieces
• 1/2 cup wine
• 1/2 cup water
• 1 teaspoon chicken stock powder
• 200 ml light cream
• 1 teaspoon coarse grain mustard, heaped
• 1/4 cup semi sun-dried tomato, chopped, I used smoked ones
• 1/4 cup grated parmesan cheese
• cracked black pepper
• 10 basil leaves, shredded

Instructions

1. Heat the oil and cook the onion, garlic and chorizo about 5 minutes or until onion is softened.

2. Add the diced chicken and cook a further 5 minutes or until all changed colour.

3. Pour in the wine and allow to cook off for about a minute, then add the water and stock powder and cook for a couple more minutes until it reduces a little.

4. Pour in the cream and cook on a low heat for about 10 minutes until the chicken is well cooked and tender and the sauce is creamy.

5. Just before serving add the must ard, tomatoes, cheese black pepper to taste and the basil leaves.

6. Serve over your favourite pasta.