Main courses
Chicken and Mushroom Pan with Herbs
Ingredients
- 600g chicken breast fillets
- 500g brown mushrooms
- 1 onion
- 1 tbsp Kerrygold Original Irish Butter
- 125ml white wine or mushroom stock
- 400g whipped cream
- 75g Kerrygold Mature Cheddar Cheese
- 1/2 bunch of parsley
- Salt & pepper
Directions
1. Begin preparation by cutting the chicken breast fillets into approximately 1.5cm wide strips. Now clean the mushrooms and cut them into halves, quarters or slices depending on size and preference. Peel the onion and chop finely.
2. Put the butter in a pan and heat it up. Fry the chicken strips on all sides until golden yellow. Remove from the pan and fry the onion cubes and mushrooms in the remaining butter for 2-3 minutes.
3. Deglaze with white wine or mushroom stock and allow to reduce for 2-3 minutes before adding in the cream. Now place the chicken strips in the cream, season with salt and reduce to medium heat to cook for 5 minutes.
4. Stir the mature cheddar into the sauce and dilute with mushroom stock if needed. Season to taste with salt and pepper.
5. Finely chop the parsley and place it on top as a garnish.
Tip: Tastes great with freshly made noodles or bread dumplings.
2. Put the butter in a pan and heat it up. Fry the chicken strips on all sides until golden yellow. Remove from the pan and fry the onion cubes and mushrooms in the remaining butter for 2-3 minutes.
3. Deglaze with white wine or mushroom stock and allow to reduce for 2-3 minutes before adding in the cream. Now place the chicken strips in the cream, season with salt and reduce to medium heat to cook for 5 minutes.
4. Stir the mature cheddar into the sauce and dilute with mushroom stock if needed. Season to taste with salt and pepper.
5. Finely chop the parsley and place it on top as a garnish.
Tip: Tastes great with freshly made noodles or bread dumplings.
