I haven’t done a Friday Food in a while and I am a little disappointed in myself for that because this was one of the weekly posts that I actually looked forward to doing! However, it is now back and I have exciting recipes to share with you all each week. My recipes are great for couples, families and more importantly they are toddler approved!
The recipe I am sharing with you today is a Chicken one. My daughter absolutely loves Chicken and rice dishes! Whenever we ask her what she fancies it’ll always be either chicken or sausages with rice. This recipe however, is a bit different and I was a little sceptical as to whether or not she would like it. After the success of 4 clean plates I cannot wait to share this with you!
Chicken in a Creamy Mushroom Sauce
This is a gorgeous recipe where the chicken is cooked in a creamy, garlic mushroom sauce. I like to serve mine with basmati and wild rice and then add some green beans for a splash of colour.
Chicken in a Creamy Mushroom sauce.
Start by soaking the dried mushrooms in a small bowl of boiling water for 15 minutes. Strain and save the liquid and chop the mushrooms then set them aside for later.
Whilst the mushrooms are soaking, heat the butter and oil in a large pan/wok over a medium-high heat. Season the chicken on both sides and fry them for 5 minutes turn the breasts over and fry them for another 5 minutes.
Remove them from the pan and set them aside.
Add the onion to the pan and fry for about 3 minutes then mix in the chestnut mushrooms and fry for a further 3 minutes add the garlic and the chopped mushrooms and fry for 1 minute.
Add 100ml of the liquid that you soaked the mushrooms in, the hot stock and the tarragon. Return the chicken to the pan and bring to the boil. Once its boiling turn down the heat and leave it to simmer for 10 minutes or until the chicken is thoroughly cooked.
Stir in the creme fraiche to warm through but don't boil it. Serve it with Basmati and wild rice with green beans.
Don’t forget the recipe is also a free downloadable/printable!