Chicken: Boneless, skinless chicken breast is a classic choice for this recipe. Mushrooms: I happen to love cremini or baby bella mushrooms in this recipe, but white button mushrooms also work nicely.
1. Add the chicken to a large enough pot, along with a couple of bay leaves, the chopped onion, garlic and stock cubes. Season with salt and pepper. Cover the chicken with the milk, topping up with ...
Add the onion, garlic and mushrooms to the pan and fry for 3-4 minutes, stirring occasionally, until the mushrooms begin to brown. Stir through the tomato paste, thyme, cream, soy sauce and stock ...
Add mushrooms ... Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper.
Who doesn’t like crispy pastry, this time with creamy mushrooms? These are super simple. Make the pastry cases the day before, fill them, and warm them through before serving. 1. Preheat the ...