Creamy Chicken With Mushrooms |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This casserole of chicken, mushrooms, cream and herbs is just perfect with a baked potato when you want something filling and tasty. Ingredients:
2 tablespoons olive oil |
4 boneless skinless chicken breasts |
1 medium onion, finely chopped |
1 stalk celery, washed and sliced |
2 carrots, peeled and sliced |
7 ounces button mushrooms, thinly sliced |
4 tablespoons vermouth |
1 cup chicken stock |
1 cup heavy cream |
1 tablespoon fresh mixed herbs, finely chopped |
1 pinch salt |
1 pinch pepper |
Directions:
1. Preheat the oven to 375°F Heat 1 tbsp olive oil in a large frying pan over a medium heat.
2. Quickly fry the chicken breasts for 2-3 minutes on each side, remove from the pan and place in an ovenproof casserole dish.
3. Add the remaining oil to the frying pan and gently fry the onions for 2 minutes or until they start to soften.
4. Next add the celery, carrots and mushrooms and cook for a further 2 minutes.
5. Add the vermouth, stock, cream and herbs and season to taste. Bring the sauce to the boil, and then leave to simmer for 4 minutes, stirring occasionally.
6. Remove the pan from the heat and pour the sauce over the chicken breasts.
7. Cover the casserole dish with a tight-fitting lid and bake in the centre of the oven for 50-55 minutes.
8. Serve with baked potatoes and a fresh green salad.
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