Chicken in Sour Cream & Mushroom Sauce

January 25, 2012

Serves One

2 pieces sasami* chicken

4 medium shitake mushrooms

Salt, pepper, and garlic powder to taste

¼ cup chopped fresh chives (or finely chopped spring onion)

½ cup sour cream

1 Tbls butter

¼ cup grated parmesan cheese

Small handful of mixed cheese

⅛ cup milk

Chop the chicken into 1cm cubes, then season with salt, pepper, and garlic. Slice the mushrooms. Melt the butter in a medium frypan, add the mushrooms and a pinch of salt, fry over a medium low heat for about a minute then add the chicken, stir through then, making sure it is well-spread about the pan, fry for a couple of minutes before turning the chicken pieces over and frying for a further 1-2 minutes. Add the sour cream and cheeses and stir through, then add the milk and stir again. Leave on low heat, stirring occasionally, until the sauce comes back up to a simmer and begins to thicken again. Don’t let it get too thick. Add the chives just before serving. Stir them through then pour the chicken and sauce over cooked rice or pasta.

*Sasami chicken is a skinless piece of breast meat.

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