Chicken and mushroom sauté

Recipe Categories : | Chicken | Mushroom | 

Serves : 4  Preparation time : 15 minutes  Cooking time : 15 minutes

Ingredients :

• 2 tbsp olive oil
• 1¼ lb chicken thigh fillets, cut into bite-sized chunks
• 2 tbsp brandy
• ½ cup chicken stock
• 10 oz mushrooms, trimmed and thickly sliced
• 2 tspn fresh thyme leaves
• 3 tbsp cream

Preparation and Cooking Instructions

1. Heat the oil in a heavy based frying pan until hot. Cook the chicken in batches over high heat for 4 minutes or until browned. Reheat the pan between batches. Remove the chicken and drain the oil from the pan.
2. Heat the pan until slightly smoking, pour in the brandy and allow to bubble until nearly evaporated. Pour in the stock and bring to the boil, then stir in the mushrooms, thyme and season well. Return the chicken to the pan with any juices. Cook for 3 minutes, or until the mushrooms are soft.
3. Stir in the cream and season to taste. Serve over fettucine or rice.
4. Cooks notes : Field mushrooms color the sauce light gray. If you want a lighter sauce use button mushrooms.