This dish was first taught to me in food tech back at secondary school. We were all off to uni and our teacher decided to teach us this dish as something easy and nutritious. It is, indeed, very simple to make, however I always felt it was perhaps just above the usual student fare… you would have to buy more than two ingredients!
However, it is utterly delicious! Over the years I’ve become pickier about how I make mine. I insist on cutting my chicken into strips, not chunks. (You can also use beef instead of chicken if you fancy it and I’ve used turkey before too.) I don’t add onion (although if cooking to feed a crowd or on a budget add chopped onion to bulk it out and make it go that bit further), at my cousin Claire’s wedding I was converted to the idea of quartering the mushrooms instead of slicing them (saffron rice was also a good addition there). I also jazz it up a bit with fresh thyme, which also adds a colour element as it can look a little blah. So it has now developed away from that simple, basic, student dish to a more refined, grown up dish. But it is still just as simple to make.
1 chicken breast, thinly sliced
~8 mushrooms, quartered (I like a lot of mushroom in anything!)
300ml double cream
(sauce thickener, if impatient!)
2 tbsp fresh thyme leaves
basmati rice to serve
– Heat a little oil or butter in a large frying pan.
– Add the sliced chicken and cook until just starting to brown.
– Add the mushrooms and cook until browned.
– Add the cream and thyme and stir untill everything is well coated. Season to taste.
– Bring to a simmer and cook until the cream is thickened.
(Or, if you are rather impatient, as I sometimes am, add some sauce thickener and stir like crazy! I use a French one called Sauceline, which doesn’t leave any unpleasant taste or texture at all.)
– Serve over basmati rice.