Instructions: Heat the oil and butter in a large frying pan.

Brown the chicken breasts 2 or 3 at a time and place them in casserole.

Add the onion to the pan and cook until golden.

Add the stock bring to the boil and pour onto the chicken.

If your casserole dish is flameproof put it on the simmering plate and bring everything to the boil.

Transfer to the simmering oven.

If your dish is not flameproof put the casserole in the roasting oven for 15 minutes until the mixture is piping hot. Transfer to the simmering oven.

Cook for 45 minutes to 1 hour until the chicken is cooked.

Remove the chicken to a warm serving dish.

Keep warm.

Add the cream to the cooking liquor. Bring to the boil and bubble until reduced by half.

Stir in the watercress and season to taste. Spoon over the chicken.

Serve with steamed baby vegetables.

I serve this chicken dish at Easter when homegrown watercress has a fresh distinctive flavour. The green sauce looks attractive with a selection of new vegetables.

Serves 6

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