Creamy garlic mushroom chicken - crammed with mushrooms and oozing with flavour. Ideal for a quick midweek supper
Course: Easy, Main Course
Wok or frying pan
4large chicken breastscubed
Olive Oil and a knob of butter for frying
Salt to taste
Ground black pepper
Cut the chicken into bite-size pieces.
Mix the chicken with the soy sauce and cornflour and set aside to marinade
Finely chop the mushrooms in a food processor
Put the mushrooms with the garlic into a frying pan with a little olive oil and fry gently until the moisture has evaporated.
Remove the mushrooms from the pan and set aside.
Add the chicken to the pan with a little more olive oil and a knob of butter and fry gently until golden brown
Add the mushrooms back into the chicken and add the milk.
Stir gently to combine and then simmer, covered, for approximately 20 minutes until thickened.
Add the cream and stir through.
If the sauce is too thin mix a teaspoon of cornflour with 2 tablespoons of milk and gradually add to the sauce, simmering and stirring until the desired consistency is obtained. Do not allow to boil.
Season with salt to taste
Serve over your pasta of choice, and sprinkle with ground black pepper
The mushrooms must be very finely chopped. Don't leave any large lumps in them.I normally serve this dish over tagliatelle pasta, but it is equally good served over rice.Calories have been calculated without taking the pasta or rice into account.
Creamy Garlic Mushroom Chicken first appeared on foodleclub.com on 25 April 2019