Food Matters
Tuesday, September 18th, 2012
Lemon Mushroom Chicken by Stefanie Semple (Eyeore)
I want to share one of my family’s favorite meals and how I usually cook from a recipe. I do want to start with a disclaimer, I live in South Africa so some of my ingredients may not be available where you live in the world. Where possible I have included substitutes or translation.
I start by gathering all my ingredients together. That is something that I learned from my Granny to ensure that I had all the ingredients I would need before I began. For this chicken recipe I used:
2 pkts of chicken breast fillets
250 ml (1 cup) cream
1 sachet Ina Paarman’s lemon and herb cooking sauce (Knorr Lemon Herb Sauce Mix)
1 punnet (carton) of button mushrooms, washed and sliced
5 mls (1 tsp) of lemon & black pepper seasoning
Some maizena (cornstarch) to thicken the sauce
Fusilli or macaroni noodles, boiled in salted water
Gently brown the chicken pieces in small batches. I just start cooking them in a little olive oil. Once most of the pinkness is gone, I add the sachet of cook-in sauce, the cream and the sliced mushrooms. I partly cover, turn down the heat and then let it simmer for about 20 minutes until all cooked through and mouth wateringly tender.
Again you’re supposed to (according to Ina Paarman, whose recipe it is) – bake in the oven at 180 C (350F) for 30 minutes but I just cook it on the stove. I add the corn flour to thicken it and serve with some hot vegetables and pasta for the rest of the family.
Tada! A tasty dish cooked in less than 30 minutes that my whole family loves.
We have it at least once a week.
