I just wanted something quick and simple for dinner tonight. I’m back on early mornings and feeling the effects, so my brain is on go-slow. So, I thought, chicken with mushroom sauce.
I used chicken thighs for this recipe as I find them to have more flavour than breasts. Start by cutting the thighs up into bite sized pieces and heat some oil in a large, deep frying pan. Fry off some garlic, chillies (heat to your liking) and lemongrass and then add the chicken.
As a side note here, I’ve recently got into using that ‘lazy’ garlic and the like. Supermarkets do their own puree versions, so you don’t have to pay out for the expensive stuff.
Let the chicken brown for a bit, then throw in some sliced mushrooms of your choice and cook for around 5minutes, before adding in some double cream – enough to cover the base of the frying pan – some black pepper, thyme, onion salt (just a pinch) and a chicken stock spot.
Allow everything to bubble together for a good 10minutes.
Serve with your choice of noodles, pasta, rice or even potatoes – I went for noodles and my husband loved it!