Chicken with Mushrooms
Serves: 1. Prep & cook 45-60 mins.
Best served with steamed rice.
INGREDIENTS:
- 1 chicken breast (around 120g)
- 1 tsp lemon juice (bottled variety is OK)
- 40ml water
- 1 tsp plain flour
- 120ml milk
- 1 bouquet garni (I use the ‘teabag’ type)
- ½ tsp garlic paste
- 2 tsp olive oil for frying
- 30g onion (spring or shallot is ideal)
- 30g carrot
- 50g chestnut mushrooms (or a similar brown mushroom)
- 1/3 tsp salt
- 2 tsp single cream
- Ground black pepper
METHOD:
- Put the chicken breast in a small bowl with the lemon juice.
- Turn the chicken in the juice to ensure that it is coated all over then put to one side for 20 minutes.
- Now put the milk and garlic paste in a jug or cup, stir well, then add the bouquet garni and give the milk a gentle stir and leave to infuse.
- Finely slice the carrot and onion (use thdiscard the leaves if it is a spring onion).
- Slice the mushrooms in half.
- Heat the oil in a small frying pan or saucepan on a medium heat. Then gently fry the carrot and onion for 2–4 minutes until they become soft.
- Remove the chicken from the lemon juice. Discard the juice and put the chicken into the pan–cook long enough for it to turn white on both sides (turn once) for 3–4 minutes.
- Now add the flour and water mix (stir before you put it in the pan) and salt, along with the milk and bouquet garni. Give a gentle stir and allow to simmer gently for 10 minutes (do not cover).
- After 10 minutes, remove the bouquet garni (otherwise the flavour is too strong) and add the mushrooms.
- Give everything a gentle stir and leave to simmer for 10 more minutes.
- Then add the cream, stir in gently and simmer for 2 more minutes.
- When serving, ground black pepper can be sprinkled over the top .
