Creamy Garlic Mushroom Chicken
Creamy garlic mushroom chicken - crammed with mushrooms and oozing with flavour. Ideal for a quick midweek supper
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 people
- 4 large chicken breasts cubed
- 25 ml soy sauce
- 12.5 ml cornflour
- 250 g mushrooms finely chopped
- 125 ml cream
- 400 ml milk
- 2 cloves garlic finely minced
- 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 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 tagliatelli pasta, but it is equally good served over rice.
Calories have been calculated without taking the pasta or rice into account.