Dinner Recipe | Chicken In Creamy Mushroom Sauce
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
Heat 2 tbsp oil in a pan and chicken breasts.
Sprinkle some salt and pepper on both sides and cover & cook for 2 minutes.
Remove the lid fry for 5 to 6 minutes, or until chicken is well browned on both sides.
Remove the chicken and set it aside.
In the same pan add 1 tbsp oil and butter.
Once the butter is melted add garlic and sauté, then add onion and sauté for a minute.
Add the mushrooms to the pan, add thyme and season with salt and pepper, fry for a minute or until golden brown.
Pour in the milk, cream and corn starch and mix.
Then add lemon juice and mix.
Simmer 8 -10 minutes until the sauce has thickened.
Add the fried chicken and cook that in the sauce for 5 minutes and garnish with parsley.