Ingredients
The following ingredients have 4 Servings
- 3 tbsp olive oil
- 12 baby chestnut mushrooms (sliced in half (you can swap for button mushrooms, or 5-6 regular-sized sliced mushrooms))
- 1 large onion (peeled and sliced)
- 2 tbsp plain (all purpose) flour
- 280 ml (1 cup + 3 tbsp) hot chicken stock (hot water and a couple of stock cubes is fine)
- 200 ml (3/4 cup + 1 tbsp) semi-skimmed or full fat milk
- ½ tsp dried thyme (or a tsp of fresh thyme leaves)
- 2 tbsp dry sherry (*carefully measured (too much will make the sauce taste of sherry))
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 large cooked chicken breasts (chopped into bite sized chunks (about 250g/9oz))
- chopped fresh parsley
- boiled rice or pasta
Instruction
- Heat 1 1/2 tbsp of the oil in a large frying pan/skillet over a medium-high heat.
- Add the chopped mushrooms and cook for about 3-4 minutes until the mushrooms are golden brown. Scoop out of the pan, and put in a bowl.
- Heat the remaining 1 1/2 tbsp of oil in the pan and add the onion. Fry for 5-6 minutes on a medium-high heat until the edges of the onions wedges start to brown slightly. Move the onions around the pan to ensure they don’t burn.
- Stir in the 2 tbsp of flour and cook whilst stirring for one minute.
- Add in a splash of the hot stock and mix into the onion/flour with a whisk. It should form a thick paste. Add the rest of the stock a large splash at a time, keep stirring with the whisk to ensure your sauce doesn’t go lumpy.
- Once all the stock is incorporated, add in 200ml (3/4 cup + 1 tbsp) milk and the 1/2 tsp thyme. Keep stirring and the sauce will thicken as it heats up.
- Once thickened, add the 2 level tablespoons of sherry and the 1/4 tsp each of salt and pepper. Give it a taste and add a little more seasoning if needed.
- Add the cooked chicken and mushrooms and stir. Cook for a couple of minutes to ensure the chicken is hot throughout.
- Serve on top of some fluffy white rice and finish with a sprinkling of parsley.
