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Hayes House Pages

Wednesday, 28 April 2010

Recipe: Creamy Chicken and Mushroom

Just because it's gorgeous:


Olive oil
Sliced mushrooms
2 or 3 cloves of garlic
Courgette, thickly sliced then quartered
Leek, sliced
Chicken Breast Fillets (1 per person)
Sour Cream
English Mustard

Quantities are flexible so you can make it to your own taste.

Take chicken breast fillets and sprinkle them with dried thyme and minced garlic. Press the coating into the chicken breasts. Fry in a large cooking pot in a bit of butter and olive oil until browned.
Remove the chicken from the pan and put in a warm oven on a preheated tray.
Add chopped mushroom, courgette, garlic, and leek to the pan with extra oil and butter if needed. Add extra thyme and garlic to taste. Fry on a medium heat until soft.
Add sour cream, (I use about a small pot for 2-3 people), and a teaspoon of mustard and stir in.
Replace chicken fillets to the mixture with any juices and leave to simmer on a low heat until cooked. The fillets should be almost cooked through when they come out of the oven anyway.
Serve with steamed veggies and new potatoes or mustard mash. Enjoy!

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