| chicken with mushroom sauce | ||
| T | olive oil | |
| oz butter | ||
| chicken breasts | ||
salt and pepper | ||
| green onions | ||
| sliced mushrooms | ||
| T | flour | |
| oz chicken broth | ||
| oz light cream | ||
olive oil and butter in a frying pan and heat until sizzling. season chicken breasts on both sides with salt and pepper. add chicken to the pan and cook for 2-3 minutes on each side until golden then reduce heat to low, cover and cook for 8-10 minutes, turning once. | ||
| trim rinse and slice spring onions | ||
| when juices of chicken run clear transfer breasts to a plate, cover and keep warm. | ||
| add spring onions and the mushrooms to the pan, spread them out and fry them over a moderate heat for 3-4 minutes or until soft. | ||
| stir the flour into the pan and cook for a minute then add the stock and bring to a boil stirring constantly. cook the mushroom sauce for 2-3 minutes then reduce the heat and add the cream and stir in. return the chicken breasts and any juices to the pan and heat through for 2-3 minutes more. | ||
| put the cooked chicken breasts onto warmed plates, spoon over the mushroom sauce and serve them immediately. (good served over rice) |