Lancewood
Lancewood
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Lancewood Creamy Chicken & Mushroom Bake
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Lancewood Creamy Chicken & Mushroom Bake

Ingredients

60 ml flour
salt & freshly ground black pepper  to taste
500 g chicken breast(s) , sliced
80 ml butter
15 ml oil
1 onion(s) , chopped
500 g mixed mushrooms
250 g LANCEWOOD® Sour Cream
80 ml milk
1 lemon , juice of half the lemon
125 ml Parmesan , grated
fresh parsley , chopped

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 off 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. 

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