By Ina Paarman
A lovely family supper or an easy dish to serve to friends.
Serves 4 - 5
6-8 skinless chicken breast fillets
1 t (5ml) Ina Paarman's Lemon and Black
Pepper Seasoning
2 T (30ml) Ina Paarman's White Sauce
Powder
1T (15ml) butter
1 T (15ml) canola or olive oil
250g punnet mushrooms, thickly sliced
1 x 200ml Ina Paarman's Lemon and Herb
Coat & Cook Sauce
250ml fresh cream
1 x 25g Ina Paarman's Liquid Chicken
Stock
Adjust the oven rack to middle position.
Pre-heat oven to 180°C.
Cut each breast fillet across the grain on
the diagonal into 4 pieces. Mix Seasoning
and White Sauce Powder, sprinkle over
the chicken and mix through.
Warm an empty fry pan over high heat,
add the butter and oil. Add the chicken
and stir-fry briefly until lightly browned
on the outside, but still raw inside. Toss
the mushrooms in with the chicken, do
not cook them. Immediately dish the mixture into a medium size ovenproof dish.