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Creamy chicken chasseur

 Creamy chicken chasseur

13 Ingredients


2 tbsp plain flour

1 tsp dried mixed herbs

4 chicken thigh cutlets, skin on, trimmed

1 tbsp extra virgin olive oil

20g butter

200g button mushrooms, halved

2 tbsp tomato paste

125ml (1/2 cup) white wine

250ml (1 cup) Massel Organic Chicken Liquid Stock, warmed

2 tbsp pouring cream

1 tbsp chopped fresh continental parsley leaves

Microwave baby potatoes, to serve

Steamed green beans, to serve

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Step 1
Combine the flour and mixed herbs in a large bowl. Season. Add the chicken and toss until coated. Heat oil and butter in a heavy-based frying pan over medium heat. Add the chicken. Cook for 4-5 minutes each side or until golden brown. Transfer to a plate.

Step 2
Add mushroom to pan. Cook, stirring, for 4 minutes or until softens slightly. Add tomato paste. Cook, stirring, for 30 seconds. Pour in the wine. Simmer for 1 minute or until reduces slightly. Pour in the stock and bring to the boil. Return the chicken, skin-side up, to the pan. Reduce heat to medium-low. Cover and simmer for 20 minutes or until the chicken is cooked through.

Step 3
Transfer chicken to a plate. Stir cream into sauce. Top with chicken. Serve with parsley, potatoes and beans, if using.





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