Simon Rimmer served up tasty chicken with creamy mushrooms and barley sauce on Sunday Brunch.

The ingredients are: 4 chicken breasts, skin on and with presentation bone, salt & pepper, oil to fry, approx. 200ml chicken stock, 30g butter and 1 bay leaf.

For the mushrooms sauce: 2 thinly sliced shallots, 1 clove garlic, 400g sliced chestnut mushrooms, 150g cooked pearl barley (cooked weight), 30g Dijon mustard, 15g honey, 75ml white wine, 400ml cream and handful chopped tarragon.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.