Creamy Chicken with Mushrooms
recipe
Creamy Chicken with Mushrooms
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This casserole of chicken, mushrooms, cream and herbs is just perfect with a baked potato when you want something filling and tasty.
Ingredients
- 2 tbsp olive oil
- 4 skinless, boneless chicken breasts
- 1 medium onion, finely chopped
- 1 stick celery, washed and sliced
- 2 carrots, peeled and sliced
- 375g button mushrooms, thinly sliced
- 4 tbsp vermouth
- 200ml chicken stock
- 200ml double cream
- 1 tbsp fresh mixed herbs, finely chopped
- pinch each of salt and pepper
- jacket potatoes and a fresh green salad, to serve
Serves:
4
Preparation:
20
Cook Time:
75
Total Time:
95min
Directions
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- Preheat the oven to //gas mark Heat tbsp olive oil in a large frying pan over a medium heat. Quickly fry the chicken breasts for minutes on each side, remove from the pan and place in an ovenproof casserole dish.
- Add the remaining oil to the frying pan and gently fry the onions for minutes or until they start to soften. Next add the celery, carrots and mushrooms and cook for a further minutes. Add the vermouth, stock, cream and herbs and season to taste. Bring the sauce to the boil, and then leave to simmer for minutes, stirring occasionally.
- Remove the pan from the heat and pour the sauce over the chicken breasts. Cover the casserole dish with a tight-fitting lid and bake in the centre of the oven for - minutes. Serve with jacket potatoes and a fresh green salad.
Source: Tesco
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