Wednesday, 30 December 2015

Chicken & mushrooms with a cracked black pepper sauce

This is one of those recipes that i literally threw together without much thought or exact measuring of ingredients - I had a rough idea of how much and what I needed, and tweaked it as i went along. 
I was rather happy with the end result as not only did it taste rather scrummy & filling, It only used 5 ingredients & took just under 30 minutes to cook.

The husband & I ate it with a side of sweet potato wedges & steamed veg.. but it's just as nice on its own as it is or maybe served with rice or even stirred into pasta.

The amount below should easily serve 2 people :

1large chicken breast 
1 large onion
2 x 180g cracked black pepper Philadelphia
2 handfuls of sliced button/chestnut mushrooms
4-5 tablespoons of milk 

  • Start by cutting your chicken breast .. either into strips or 4 quarters, and leave to a side. (I did mine in strips simply because quarters would have taken a little longer and I was running behind on other jobs)
  • Roughly chop the onion and cook off in a large frying pan in a little oil till softened & brown in colour. Add in the chicken and cook through till no pinkness remains in the chicken
  • Add in the sliced mushrooms, and continue to cook till the chicken has browned evenly all over and the mushrooms have cooked through.
  • In a bowl, mix together the cream cheese and the milk. Take the chicken off the heat and stir in the cream cheese 
  • Once the sauce is incorporated & the chicken & mushrooms are coated thoroughly, put back on to a medium heat and leave to simmer. Taste at this point and season with salt if you wish too.
  • Leave to simmer till the sauce has reached your desired thickness and serve*

*If the sauce becomes too thick at any point, just add in a little milk slowly stirring it through till its back to the consistency you want it at

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