Author Jean Morrison
Chicken And Mushrooms
This warming recipe can be completed in less than 20 minutes. It is yummy served with rice, quinoa, mashed potatoes or couscous. The red capsicum and the green parsley add colour to the recipe
Cooking time: 20 minutes
Quantity: Serves 5 - 6
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1 tablespoon oil
1 onion chopped small
600 gm chicken leg fillets, skins off, sliced thinly
1/2 cup white wine
500 gm champignon mushrooms, halved
1/2 red capsicum, diced small
2 tablespoons corn flour
1 - 2 teaspoons chicken stock powder
1 x 375 ml tin light evaporated milk
1/2 cup of chopped fresh parsley
Salt and pepper
Heat oil in saucepan and cook onion until it begins to turn a golden colour. Add chicken and cook over medium-high heat until the pink colouring of the raw chicken has faded. Add wine, cook 2 minutes.
Add mushrooms, place lid on pan and cook gently for 5 minutes. Add capsicum, cook 5 minutes.
Meanwhile mix corn flour, stock powder and evaporated milk in a small bowl till smooth. Add to pan, stir well until gravy has thickened and boiled. Adjust seasoning with salt and pepper. Add parsley and serve.
Serves 5 - 6 with a carbohydrate such as those mentioned above.
If you don't have champignon mushrooms use larger ones and slice them before use.
The chicken is a descendant of the Southeast Asian red jungle fowl, first domesticated in India around 2000 B.C. Chickens and turkeys are known to cross-breed, these breeds are known as "Turkins". There are more chickens than people in the world. Chicken meat is a good source of the mineral selenium that is an infection-fighting anti oxidant. Chicken contains lysene which is an anti viral amino acid. It also contains good amounts of vitamin B3, B6 and potassium. Chicken is a useful source of protein if the skin is removed.
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