Buttermilk mushroom chicken
You only need 30 minutes to make this creamy, juicy mushroom and chicken dinner delight and you don't need to worry about washing up - everyone will be licking their plates clean!
- 30 mins preparation
- Serves 4
Print
Ingredients
Buttermilk mushroom chicken
- 2 tablespoon olive oil
- 1 medium (150g) brown onion, sliced thinly
- 200 gram cup mushrooms, sliced thinly
- 750 gram chicken thigh fillets, sliced thinly
- 1/4 cup (60ml) dry marsala (or malmsey)
- 1/2 cup (125ml) chicken stock or consomme
- 1 tablespoon fresh thyme leaves
- 2/3 cup (160ml) buttermilk
- 1 tablespoon lemon juice, optional
- 150 gram baby spinach leaves
Method
Buttermilk mushroom chicken
- 1Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add onion and cook, stirring often, until it begins to soften but not brown. Add mushrooms and cook until tender. Remove from pan.
- 2Add remaining oil to pan and cook chicken, in batches, stirring frequently until browned. Remove from pan. Add marsala and stock to the pan, stirring to scrape up any residue.
- 3Return mushroom mixture and chicken (and any juices) to the pan, bring to the boil, then lower heat and simmer gently for 5 minutes or until chicken is cooked through.
- 4Stir thyme and buttermilk, and bring to the boil. Taste and, if it's too sweet, add the lemon juice.
- 5Stir through spinach leaves and serve immediately.
Notes
Suitable to freeze. Not suitable to microwave.
.jpg?width=170&height=99&mode=crop&scale=both&anchor=middlecenter&quality=85)
