Mushroom Chicken
Can one ever have enough good chicken breast recipes? Here is one to keep. See our tip to enhance chicken breasts.
- Serves: 4
- Recipe Category: Poultry chicken, Gluten free
- Products in this recipe:
You Will Need:
Ina’s Tip
Refrigerate leftover Mushroom Soup for your lunch! Enhancing and Tenderising Chicken Breasts Flatten the breasts a little. Place them in a plastic bag. Dissolve 1 t (5 ml) of Ina Paarman’s Chicken Stock Powder in ½ cup (125 ml) warm tap water. Add to the bag and massage chicken to coat with chicken brine. Stand for 20 - 30 minutes. Snip a tiny hole in one of the bottom corners, drain out brine. Add 1 T (15 ml) oil and re-massage. Now your chicken breasts will deliver that wow factor!
Method:
Season the breasts liberally with Garlic Pepper or Green Onion Seasoning.
Leave to stand at room temperature for 10 minutes.
Flash-fry the breasts in oil and butter mixture.
Do not cook through.
Remove from frying pan and slice each lengthwise and then across into 5 or 6 slices.
Brown the onion in the oil mixture.
When lightly browned, add mushrooms and stir-fry.
Return the sliced chicken breasts to the pan with onion and mushroom mixture.
Stir-fry briefly.
Add soup and rinse out measuring cup with ¼ cup (60 ml) water, stir.
Simmer very gently for 5 - 10 minutes to just cook the breasts, don’t overcook.
Sprinkle over chopped parsley and serve with rice and a salad dressed with our Herb Dressing.
Mushroom Chicken
Can one ever have enough good chicken breast recipes? Here is one to keep. See our tip to enhance chicken breasts.
- Serves: 4
- Recipe Category: Poultry chicken, gluten free
- Products in this recipe:
You Will Need:
Method:
Season the breasts liberally with Garlic Pepper or Green Onion Seasoning.
Leave to stand at room temperature for 10 minutes.
Flash-fry the breasts in oil and butter mixture.
Do not cook through.
Remove from frying pan and slice each lengthwise and then across into 5 or 6 slices.
Brown the onion in the oil mixture.
When lightly browned, add mushrooms and stir-fry.
Return the sliced chicken breasts to the pan with onion and mushroom mixture.
Stir-fry briefly.
Add soup and rinse out measuring cup with ¼ cup (60 ml) water, stir.
Simmer very gently for 5 - 10 minutes to just cook the breasts, don’t overcook.
Sprinkle over chopped parsley and serve with rice and a salad dressed with our Herb Dressing.