Chicken Funghi
Equipment
- Chopping Board
- Fry pan
- Mixing spoon
Ingredients
- 1 kg Chicken Breast (sliced)
- 3 tbsp Olive Oil
- 1 tbsp Chef It Up Spice Mix
- Salt & Pepper
Sauce
- 1 Brown Onion (diced)
- 250 g Swiss Brown Mushrooms (sliced)
- 2 tbsp Garlic Butter
- 1 cup Water
- 2 tsp Green Peppercorns (optional)
- 2 sachet Cream Of Mushroom Soup Mix
- 500 ml Thickened Cream
- 1 tbsp Chicken Stock Powder
- Salt & Pepper
Instructions
- Slice the chicken in half parralel to the chopping board. Marinade with the chef it up mix, salt, pepper and olive oil. Set aside to marinate for at least 20 minutes.
- In a frypan add the olive oil and sear the chicken on each side until golden. Remove from the pan and set aside. Keep in mind that this does not need to be fully cooked as it will continue to cook in the sauce later.
- In the same pan add the onion and sauté until soft. Then add the mushrooms and the garlic butter. Cook until golden. Deglaze your pan with one cup of water. Mix this so the stuck on pieces dissolve into your sauce.
- Add the mushroom soup mix and stir until combined. Add the cream, stock powder, pepper corns and cook for a further 10 minutes on a gentle simmer. Season with salt and pepper.
- Add the chicken back in and allow to cook for a further 5 to 10 minutes until chicken is cooked through. Garnish with parsley and serve.
Did you make this recipe?
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