How to make chicken interesting?! Hmmmmm - it's the protein we love to hate.... In our house hold we're rather partial to a portion of chicken - partly because the Boy That Cant Cook likes to up his lean proteins, but it also happens to be the most versatile of meats.
Mr Chicken is a chameleon - he can be dressed up in an exotic outfit from Thailand or India or is just as happy to partake in a more patriot dish like a good ol' Sunday roast.... whatever tickles your taste buds - you won't be hard pushed to find something that looks good on him.
Anyway - I'm digressing slightly - I wanted to come up with something tasty and healthy, that I could easily whip up after work. Now… we LOooooVE our creamy, saucy dishes, but to have something like this on a regular basis will result in a much larger waist line.
I once cooked a really yummy chicken, white wine, mushroom tarragon and cream sauce - which was divine - but had a million calories. So for something a touch more slimline, try this.... I promise it's just as good.......
What you’ll need (I haven’t actually weighed the ingredients before, so will judge on a very scientific measurement– handfuls!)
2 x diced chicken breasts
3 x handfuls of chestnut mushrooms – thinly sliced
1 x handful of dried porcini mushrooms
Half a tub of extra light Philadelphia – this stuff is brilliant and so low fat!
1 x onion
Handful of fresh tarragon (or dried is a good substitute – about 1tbls)
3 x fat cloves of garlic
Olive oil for frying
Place your dried mushrooms into a bowl and cover with boiled water – leave to hydrate (10-15mins).
Finely chop garlic and onion and fry over a medium heat in olive oil for a couple of minutes – add diced chicken and cook for around 5mins until all sides are sealed and no longer raw looking. Add your sliced mushrooms – season with salt and pepper, this will help the mushrooms reduce down.
Whilst that mixture is cooking down…. Drain your dried mushrooms over a bowl (to catch the mushroom liquor) and finely chop the rehydrated mushrooms, then add to and combine with the chicken mixture – sprinkle over half of your tarragon if you are using fresh. If you are using dried, add all of it.
Add a couple of ladles of the dried mushroom liquor and reduce down – then add in your Philadelphia and combine all together. Once warmed through it is ready to eat…
This is lovely served with new potatoes or you can have it with rice or cous cous… whatever your fancy!