Creamy chicken with mushrooms
A recipe from the Good Food collection.
Ingredients
2 tablespoons olive oil
200 g (7 oz) button mushrooms, halved
200 g (7 oz) field mushrooms, chopped
1 small red capsicum (pepper), sliced
4 chicken breast fillets, cut into bite-sized pieces
2 tablespoons plain (all-purpose) flour
250 ml (1 cup) chicken stock
125 ml (½ cup) red wine
3 spring onions (scallions), finely chopped
300 ml (1 ¼ cups) cream
1/4 teaspoon turmeric
1 tablespoon choppedchives
1 tablespoon finely choppedfresh parsley
Method
Step 1
Heat the oil in a large pan and add the mushrooms and capsicum. Cook over medium heat for 4 minutes or until soft. Remove and set aside.
Step 2
Brown the chicken quickly in batches over a medium-high heat. Sprinkle the pan with flour and cook for 2 minutes until golden. Add the stock and wine; bring to the boil. Cover and simmer for 10 minutes, or until the chicken is tender.
Step 3
Add the spring onion and cream, return to the boil and simmer for 10–15 minutes, or until the cream has reduced and thickened. Return the mushrooms and capsicum to the pan; stir in the turmeric and herbs, season, then simmer for 5 minutes to heat.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
