Description
A delicious creamy chicken and mushroom dish served over rice, pasta, or potatoes.
Ingredients
Scale
- 2 tbsp oil
- 1 tbsp unsalted butter
- 1 onion (peeled and finely sliced)
- 200 g baby chestnut mushrooms (thickly sliced)
- 3 chicken breasts (about 525g/18 oz, chopped into bitesize pieces)
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp paprika
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 240 ml double (heavy) cream
- 160 ml full fat sour cream
- pinch paprika
- finely chopped curly parsley
- to serve rice, pasta, or potatoes
Instructions
- Heat the oil and butter in a large frying pan over medium-high heat.
- Add the onion and mushrooms and fry for 5 minutes, stirring often, until softened.
- Add the chicken, salt, pepper, and paprika and stir together.
- Cook for 5-6 minutes, stirring often, until the chicken is sealed.
- Turn down the heat to medium and add the Worcestershire sauce, Dijon mustard, double cream, and sour cream.
- Stir together and bring to a gently bubble. Turn the heat to medium-low and allow to bubble gently, stirring occasionally, for 5-6 minutes, until the chicken is cooked throughout.
- Serve over rice, pasta, or potatoes, with a sprinkling of paprika and freshly chopped parsley.
Notes
- This dish can be adjusted with different vegetables if desired.
- For extra flavor, consider adding garlic or herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg