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Wednesday, 3 May 2017

Chicken in a creamy mushroom sauce


Chicken is such a favourite dish with many, and I'm sure that most of us have our own favourite recipes. Can you ever have enough Chicken recipes though? No, I don't think so ... and here is another one!

I particularly like this one because it has 'skin-on' and just adds to the taste!

Ingredients:
Serves Four
15g (1/2oz) dried wild mushrooms
1 tbsp olive oil
15g (1/2oz) butter
4 chicken breasts, skin on
1 large onion, finely sliced
2 garlic cloves, chopped
250g (8oz) chestnut mushrooms, sliced
200ml (1/3pt) hot chicken stock
1/2 x 30g pack fresh tarragon leaves, picked and chopped
200g (7oz) half fat creme fraiche
200g (7oz) fine green beans, trimmed, to serve

Method:

In a small bowl, soak the dried mushrooms in boiling water for 15 minutes. Strain and save the liquid. Chop the mushrooms and set aside.

Meanwhile, heat the olive oil and butter in a large frying pan over a medium-high heat. Season the chicken on both sides and then fry for 5 minutes, skin side down. Turn the breasts over and fry for another 3-4 minutes. Remove from the pan and set aside.

Add the onion and fry for 3-4 minutes. Then mix in the chestnut mushrooms and fry for a further 3 minutes. Add the garlic and reserved chopped mushrooms and fry for 1 minute.

Pour in 100ml of the mushroom soaking liquid and the hot stock and two thirds of the chopped tarragon. Return the browned chicken pieces to the pan. Bring to the boil then turn down the heat and simmer for 10 minutes or until the chicken is cooked. Cut into the thickest part of the breast to check that the chicken is cooked through with no pink showing.

Stir in the crème fraîche and warm through but don’t boil. Scatter over the rest of the tarragon, and serve with green beans.

You may also wish to serve either cauliflower rice for a lower carb alternative or some steamed basmati and wild rice, as the original recipe shows ... as always the choice is yours dear reader.

Each serving:
Carbohydrate 4.3g Protein 35g Fibre 2.5g Fat 16.8g
Taken from an original Tesco real food recipe here

I just couldn't resist these May flowers, image from here

All the best Jan

11 comments:

Valerie-Jael said...

Ooooh, that sounds soooo good! Wish it was possible to beam a portion over here. Hugs, Valerie

Plowing Through Life (Martha) said...

What a great dish! Looks so yummy. I would definitely add steamed basmati and wild rice, both of which I love and make often!

Stephanie said...

YUM! What a fabulous dish, my friend. I actually have chicken thawing at the moment for supper tonight. I was going to make some kind of chicken soup since my son cam down with a nasty cold, but oh, this looks tempting to make :)

Hugs to you!

Kim said...

Wow, that looks so good, Jan. I always leave your site wishing I was a better cook. I am a pretty good eater though! ;) Nice flowers...happy May!

The Joy of Home with Martha Ellen said...

This is my kind of chicken dish, Jan. We eat a lot of chicken in our home and it is always nice to try another recipe. The flowers are so pretty. Thank you for more inspiration. ♥

Stephanie@Fairday's Blog said...

I do enjoy chicken and it is always nice to have a new recipe. Mushrooms are so tasty too. :) Thanks for sharing!

The Happy Whisk said...

MUSHOROOMS!!!!!

Pat @ Mille Fiori Favoriti said...

This looks fabulous! I'm a big fan of mushrooms!

Lisa Isabella Russo said...

The mushroom sauce looks yummy!

Sue (this n that) said...

Another enticing recipe, and I love those pretty flowers!

Magic Love Crow said...

So yummy! I will have two plate fulls please! LOL!