(1cup) sour cream (could use 1/2 sour and 1/2 double cream)
Heat the oil and butter in a large and deep pan and brown sliced or halved if small chestnut mushroom over medium heat until golden, stir once in a while to avoid burning. This will take approximately 5-7 minutes, do not rush that process.
Add chopped onion and garlic and cook over lower heat for 5 minutes longer. Remove to a separate plate and set aside.
To the same pan add bite-sized sliced chicken breasts with a pinch of salt and brown on all sides over high heat for 5-7 minutes. When the chicken is browned pour the white wine all over and scrape the bottom of the pan with a spatula to release the brown bits.
Then add the chicken stock, mustard, tomato paste and bay leaf.
Return the onions and mushrooms back to the pan, bring everything to a boil and then lower the heat, add the sour cream and chopped parsley and let it simmer uncovered for 5 minutes or until the sauce is thickened to a desired consistency.
Chinese Garlic,Ginger & Honey Chicken with Noodles. I love fish, and often reach for a nice piece of fish for my main meal, especially when “fasting” on my low-calorie day, but, a change is as good as a rest as they say, and chicken breasts (skinned) are a dieter’s friend
One at a time, dip your chicken pieces into the egg and then into the dry ingredients. When the chicken is cooked, tip into the honey and BBQ mixture and mix until each piece is coated in sticky mixture
This is a perfect winter warmer and is another variation of my popular BBQ Chicken Stacks. 4 large chicken breasts, chopped into chunks. 5 hours, or until the chicken is cooked through and tender. L x 4 large chicken breasts, chopped into chunks
Add the diced chicken and fry until golden brown. 3 Chicken breasts (cubed). 1 chicken stock pot. Cook for around 15/20 minutes or until the chicken is cooked. #cookblogshare 3 Chicken breasts. 1 chicken stock pot