Ingredients:

• 2 tbsp oil + 1 tbsp oil

• 2 tbsp butter

• 3 chicken breasts, skinless

• Salt to taste

• Pepper to taste

• 300g mushrooms, halved/sliced

• 3 sprigs fresh thyme

• 3 to 4 garlic cloves, finely chopped

• 1 onion, finely chopped

• 1 cup cream

• 1 cup milk

• 2 tbsp corn starch mixed with 3 tbsp water

• 1 tbsp lemon juice

• salt & pepper to taste

• 2 tbsp parsley

Method:

1. Heat 2 tbsp oil in a pan and chicken breasts.  

2. Sprinkle some salt and pepper on both sides and cover & cook for 2 minutes.  

3. Remove the lid fry for 5 to 6 minutes, or until chicken is well browned on both sides.  

4. Remove the chicken and set it aside.  

5. In the same pan add 1 tbsp oil and butter.  

6. Once the butter is melted add garlic and sauté, then add onion and sauté for a minute.  

7. Add the mushrooms to the pan, add thyme and season with salt and pepper, fry for a minute or until golden brown.  

8. Pour in the milk, cream and corn starch and mix.  

9. Then add lemon juice and mix.  

10. Simmer 8 -10 minutes until the sauce has thickened.  

11. Add the fried chicken and cook that in the sauce for 5 minutes and garnish with parsley.