Ingredients
1 tablespoon oil
450 grams (1 pound) boneless, skinless chicken breasts, cut into strips
1 onion, chopped
100 grams (3.5 ounces) mushrooms, sliced
100 grams (3.5 ounces) mange tout
2 teaspoons Minced Garlic
1 teaspoon Mixed Herbs
300 millilitre (1/2 pint) double cream
Schwartz Salt and Pepper, to taste
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TO SERVE:
Rice, pasta or potatoes
Freshly chopped parsley, optional
Key Recipe Ingredients
COOKING INSTRUCTIONS
- 1 Heat the oil in a large frying pan set over a medium-high heat. Add the chicken strips, onion, mushrooms and mange tout and fry for 6-8 minutes, stirring often until the chicken is golden brown and the water from the mushrooms has evaporated - take care to ensure the onion doesn’t catch and burn.
- 2 Stir in the Schwartz Garlic Granules and Schwartz Dried Mixed Herbs before pouring in the cream. Stir well and simmer for 5 minutes until you have a creamy sauce.
- 3 Season to taste before serving with your choice of rice, pasta or potatoes and a sprinkling of freshly chopped parsley, if wished.
