Take the outer skin off the garlic cloves.

On a large sheet of silver foil, add the butter

Add the cloves to the butter

Cut the mushrooms in half and add to the garlic and butter, bring up the corners of the foil and close over. Add another piece of foil over the top. Add to a ovenproof bowl or dish with sides.

Cut the chicken breasts in half

In a frypan or wok, add the butter until it melts, add the onion and when transparant in colour add the chicken.and stir until there is no pink clour left.

Add salt and black pepper and stir around. At this stage if the chicken appears dry add another knob of butter

When the chicken starts getting brown in colour both sides add the chicken stock to the boiled water and add to the chicken and stir. Turn low and simmer for 10 minutes.

When the roast garlic and mushrooms are done take them out of the oven and add to the chicken. Then add the balsamic vinegar and stir bring to the boil and simmer for a further 10 minutes.

At the end of the simmering, add the cream and stir then add to a serving dish strain off the sauce and add the sauce to a gravy pot. Serve with creamy mash potatoes with the sauce for the mash.