- 2 T butter
- 200 g mushrooms, chopped
- 1 red pepper, chopped
- 4 free-range chicken breasts, poached whole, then torn into the sauce
- 60 g butter
- 30 g flour
- 2 - 3 cups chicken stock
- sea salt and freshly ground black pepper
- a pinch paprika, (optional)
1. Melt the butter in a pan and cook the mushrooms and red pepper until soft. Add the chicken breasts.
2. In another pan melt the remaining butter and stir in the flour. Cook until the mixture pulls away from the side of the pan, just like when you make a white sauce.
3. Add the chicken stock one cup at a time and simmer until thickened then add the chicken mixture and season. Sprinkle over the paprika and serve.
Cook’s note: If you don’t want to make the white sauce, simply add a packet of mushroom soup to the chicken mixture and add some milk until the sauce has thickened. You can also add peas instead of mushrooms if you like. Serve it with nutty brown rice or, as I often do, with boiled potatoes tossed in butter and chopped parsley and seasoned with white pepper and salt.
Photograph: Jan Ras
Production: Hannah Lewry
Food assistant: Kate Ferreira