The autumnal spices used in this casserole compliment the fresh flavours, without overpowering or dominating the dish itself.
Serves: 4
Preparation time: 5 minutes
Cooking time: 25 minutes
What You’ll Need:
- 600g chicken breast diced
- 2 tbsp olive oil
- ó tsp mace
- Pinch of nutmeg
- 50ml Madeira wine (optional)
- 30g clarified butter
- 25g flour
- 550ml water
- 1 Knorr Chicken Stock Pot
- 200g wild mushrooms
- 50ml double cream
- 10g micro parsley
What To Do:
- Marinade the chicken in 1 tablespoon olive oil, mace and nutmeg.
- Heat a large pan, add the chicken, fry for 5 minutes to colour, add the Madeira wine and reduce. Take the chicken out and reserve.
- Add the butter and flour to the pan to make a roux, stirring the ingredients together and cooking for a further 2 minutes.
- Gradually add the cold water whisking to make a smooth sauce. Once all the water is added, add the
- Knorr Chicken Stock Pot and add the chicken back to the sauce, and simmer for 5-10 minutes until the chicken is cooked and tender.
- Mean while drizzle mushrooms with the rest of the oil, season and grill until cooked.
- Finish the chicken with cream, check the seasoning, add mushrooms and top with the micro parsley.
Season to Taste is brought to you by: Marco Pierre White