Dinner

LANCEWOOD® CREAMY CHICKEN AND MUSHROOM BAKE

4

Serves / Makes

Cooking Time

< 30 min

Cooking Style

Stove

Ingredients

60 ml flour 

Salt and freshly ground black pepper to taste

500 g chicken breasts, sliced

80 ml butter

15 ml oil

1 onion, chopped 

500 g mixed mushrooms

1 x 250 g LANCEWOOD Sour Cream

80 – 125 ml milk

Juice of half a lemon

Salt and freshly ground black pepper to taste

125 ml grated Parmesan

Freshly chopped parsley

Method

Use a clean plastic bag and combine the flour, salt and pepper in it.  Place half the chicken in the bag and shake until coated with flour.  Shake of the excess flour and set aside.  Repeat with the remaining chicken.  Heat the butter and oil and fry the chicken in batches until golden.  Set aside.  In the same pan fry the onion and mushrooms until soft and golden.  Add a bit more butter if necessary.  Add the chicken, sour cream, milk and lemon juice.  Season to taste with salt and pepper.  

To finish:

Serve with grated Parmesan and a sprinkling of parsley on rice, couscous or noodles.  

 

Sour Cream

Sour Cream

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Sour Cream Bulk

Sour Cream Bulk

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