Creamy Chicken Mushroom with Spinach & Corn
By shahdan • April 25, 2017
Creamy Chicken Mushroom is always a crowd pleaser and a hearty home-cooked dish. The spinach enriches the dish, while corn adds a fun twist, mostly appreciated by kids.
Chicken Mushroom is a perfect cook-ahead dish, because the rich creamy sauce keeps the chicken soft and moist. Gently re-heat before serving and enjoy a hassle-free & delicious chicken dish.
To enjoy the rich creamy sauce, serve the chicken with white rice and a simple salad on the side.
- 1 kg chicken breast fillet (each fillet sliced into two thinner steaks) - صدور فيليه الدجاج
- 1/2 teaspoon garlic powder - بودرة ثوم
- 2 teaspoon oregano - أوريجانو/ زعتر
- 2 tablespoon olive oil - زيت زيتون
- 1 medium onion (diced) - بصلة
- 250 gram mushrooms (sliced) - عش الغراب
- 2 large garlic cloves (minced) - فصوص ثوم
- 1.5 tablespoon flour - دقيق
- 2 cup chicken broth/stock (500 ml) - مرقة دجاج
- 1 teaspoon Dijon mustard - مسطردة ديجون
- 100 ml cooking cream (about half cup) - كريم الطهي
- 4 tablespoon sweet corn (frozen or from can) - ذرة حلوه
- 1 handful spinach (thinly shredded) - سبانخ
- 1 teaspoon lemon zest (optional) - قشر الليمون
- salt and pepper (to taste) - ملح و فلفل
Step by step
- Marinate chicken with salt, pepper, garlic powder, and 1 teaspoon oregano.
- In a large pot, heat 1 tablespoon olive oil. Cook chicken on both sides on high heat until golden but not cooked through. Set aside.
- Heat remaining oil in the same pot on medium-low heat. Sauté diced onion until soft (about 5 minutes). Add mushrooms and garlic, season with salt, pepper and oregano, and leave to cook for another 2 minutes. Add flour and stir gently.
- Stir in warm stock and mustard then return the chicken. Cover and leave to simmer on low heat for about 15-20 minutes or until chicken is cooked through.
- Five minutes before taking it off the heat, add cream, corn and spinach and let it simmer. Sprinkle with lemon zest and extra fresh spinach to garnish and serve warm.
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