The perfect way to end the week...with a bowl full of chicken and mushrooms in a delicious creamy sauce. Go ahead, lick the spoon!
Creamy Mushroom Chicken
1 teaspoon olive oil ½ small onion diced fine
Salt and pepper
500 g chicken breast diced 1 punnett of mushrooms sliced 1 teaspoon crushed garlic
Dash of Worcestershire sauce
¾ cup cooking cream
2 Maggie chicken stock cubes
½ teaspoon dried oregano
½ teaspoon dried thyme
Sauté onions in pan with oil till translucent. Add mushrooms and a little salt and pepper and cook till mushrooms have softened. Add garlic and sauté till fragrant. Add chicken breast and a dash of Worcestershire sauce. Cook till chicken is cooked through.
Once chicken is no longer pink inside, add cooking cream, chicken stock cubes, oregano and thyme. Mix well. Simmer for 5 minutes.
Serve hot with rice.
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