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Smothered chicken

Hello Everyone!

A while ago, I posted the recipe from my friend Sally’s website for smothered porkchops.

I liked it very much and wondered if it would also work with chicken. And it did!

Last time I made it, I had some left. I cut up the chicken and added some water to the mushrooms and sauce and I had some mushroom/chicken soup for the next day.

I hope you’ll try it and who knows, you may come up with another way of making it J Be sure to let me know in the comments below.

Happy cooking!

xxx

Ann

Smothered chicken

Ingredients(2-3 servings)

  • 500 g white mushrooms (sliced)
  • 250 g chestnut mushrooms (sliced)
  • 5 tbsp heavy cream
  • 3 cloves of garlic (minced)
  • 1 chicken stock cube
  • 100 g fresh spinach
  • 100 ml water
  • 3 tbsp cornflour
  • 300 g chicken tenders (+/- 8)
  • 3 tbsp olive oil

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Method

  • Preheat your oven to 190°C.
  • Heat 1 tbsp of olive oil and wilt the spinach in it.
  • Drain the spinach, making sure to save the liquid to use later (press out as much liquid as you can).
  • In the same pan, heat 2 tbsp of olive oil and sauté the mushrooms.
  • After three minutes, add the garlic and sauté for another minute.
  • Mix the cornflour with half of the water.
  • Take the pan off the stove, add the cornflour mixture and stir well, add the chicken stock cube, the rest of the water and the liquid from the spinach.
  • Put the pan back on the stove and let simmer for 3 minutes.
  • Add the cream and spinach and stir well.
  • Put the chicken tenders in an oven dish and pour the mushroom mix over it.
  • Place the dis in the oven and bake for 30 minutes.

Notes

  • Serve with rice, pasta, mashed or roasted potatoes.

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One comment on “Smothered chicken

  1. Bon appetitte, Ann! Looks yummy. You are awesome! 🙂

    Like

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