3 cup (225 g) button mushrooms
600 g (1 1/4 lbs) chicken breast fillets
1 red pepper
3 tbsp (1 1/2 oz) 40 g butter
125 ml (4 fl oz) 1/2 cup single or light cream
2 tbsp plain flour (All purpose)
125 ml (4 fl oz) 1/2 cup chicken stock
1 tsp seasoning salt
1 pinch freshly ground black pepper
juice of 1 lemon
1 tbsp chopped parsley
600 g (1 1/4 lbs) chicken breast fillets
1 red pepper
3 tbsp (1 1/2 oz) 40 g butter
125 ml (4 fl oz) 1/2 cup single or light cream
2 tbsp plain flour (All purpose)
125 ml (4 fl oz) 1/2 cup chicken stock
1 tsp seasoning salt
1 pinch freshly ground black pepper
juice of 1 lemon
1 tbsp chopped parsley
method
1. Wash, and trim button mushrooms.
2. Wash chicken, remove any skin or bones and cut in 1 cm (1/2 in) wide strips.
3. Halve pepper, remove stalk, ribs and seeds, then blanch 5 minutes in boiling salted water, drain and chop finely.
4. Melt butter. Fry mushrooms and chicken strips for 5 minutes, turning frequently.
5. Whisk cream with flour and stock, before adding to chicken. Add chopped pepper. Simmer gently for 5 minutes, adding a little more stock if necessary to form a creamy sauce.
6. Remove pan from heat, season to taste with seasoning salt, pepper and lemon juice, then sprinkle with parsley.
2. Wash chicken, remove any skin or bones and cut in 1 cm (1/2 in) wide strips.
3. Halve pepper, remove stalk, ribs and seeds, then blanch 5 minutes in boiling salted water, drain and chop finely.
4. Melt butter. Fry mushrooms and chicken strips for 5 minutes, turning frequently.
5. Whisk cream with flour and stock, before adding to chicken. Add chopped pepper. Simmer gently for 5 minutes, adding a little more stock if necessary to form a creamy sauce.
6. Remove pan from heat, season to taste with seasoning salt, pepper and lemon juice, then sprinkle with parsley.
serving amount
serves 4
rate this recipe
8.5
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