5chicken breasts(1kg/2.25 lb) chopped into big chunks or strips
45g(6 tbsp) plain (all-purpose) flour
½tspsalt
½tspblack pepper
Sauce:
2tbspoil
2tbspunsalted butter
3small-to-medium onionspeeled and finely diced
5clovesgarlicpeeled and minced
1tspdried thyme
½tspcelery saltoptional
25g(3 tbsp) plain (all-purpose) flour
1litre(4 1/4 cups) chicken stock
300ml(1 1/4 cups) milkwhole milk or half-fat
2tbspfreshly squeezed lemon juicejuice of approx. 1 lemon
20chestnut mushroomsthickly sliced
½tspsalt
½tsppepper
240ml(1 cup) double (heavy) cream
2tbsp cornflourmixed with 5 tbsp cold water – to make a slurry, (cornstarch in USA) **Optional**
small bunch parsleychopped
Serve with:
mashed potatoes
sprouts
peas
sweetcorn
Instructions
Place the chicken in a bowl with the flour, salt, and pepper. Toss to cover the chicken in the flour and seasoning.
5 chicken breasts, 45 g (6 tbsp) plain (all-purpose) flour, 1/2 tsp salt, 1/2 tsp black pepper
Heat the oil over a high heat in a large frying pan (skillet) and working in 2 batches, add the chicken. Brown all over (it doesn't need to be cooked through at this point). Remove from the pan with a slotted spoon and put to one side.
2 tbsp oil
Place the butter in the same frying pan and melt over a low-medium heat. Add the onions, garlic, thyme, and celery salt and cook for 5 minutes until the onion softens. Sprinkle on the flour and stir for a minute (it will be lumpy).
Pour in a splash of the stock and stir, using a whisk until combined. Continue to add in stock, a little at a time, whilst stirring, until all the stock is added and you have a smooth sauce with no lumps (the onions will still be in there though - so it will look a little lumpy because of that).
1 litre (4 1/4 cups) chicken stock
Add the milk and continue to stir over the heat until the sauce thickens, then add in the lemon juice.
300 ml (1 1/4 cups) milk, 2 tbsp freshly squeezed lemon juice
Add the mushrooms, the cooked chicken and the salt and pepper. Place a lid on the pan and simmer gently on the hob for 20 minutes.
**Alternatively you can transfer to a casserole dish at this point. Cover with foil and place in the oven at 175C/350F (fan) for 30 minutes**
Remove the lid and stir in the cream, then heat through for a further 5 minutes (place back in the oven if oven cooking).
240 ml (1 cup) double (heavy) cream
If you'd like the sauce to be any thicker, then at this point you can stir in the cornflour slurry. Add a little splash at a time, whilst stirring, until you get the thickness you want.
2 tbsp cornflour
Serve the casserole with vegetables (I like to serve mine with mashed potatoes, sprouts, peas and sweetcorn) and a sprinkling of parsley.
small bunch parsley, mashed potatoes, sprouts, peas, sweetcorn
Video
Notes
Make Ahead:You can make this dish ahead, then cool, cover and refrigerate for a day. Heat through thoroughly in the oven (covered) at 175C/350F for approx 20-25 minutes. Or heat through on the hob for 10-15 minutes on a medium heat until the chicken is hot all the way through. Add a splash of cream or milk if needed to loosen it up.Freezing:Make the casserole, then cool, cover and freeze. Defrost thoroughly in the refrigerator and heat through thoroughly in the oven (covered) at 175C/350F for approx 20-25 minutes. Or heat through on the hob for 10-15 minutes on a medium heat until the chicken is hot all the way through.Reducing the quantities:You can halve the quantities if necessary - no change to the cooking times. Can I make it in the slow cooker?I haven't tried this one in the slow cooker yet. If you try it, please let me know how it went. I'll update the notes when I test it using the slow cooker.Nutritional Information is approx. per serving WITHOUT Serving suggestion of Mash Potato, Sprouts, Peas and Sweetcorn.