You will need
400 g chicken mini fillets
1 T (15 ml) flour
2 t (10 ml) Cajun Spice
1 T (15 ml) butter
2 T (30 ml) canola oil
1 small onion, chopped
250 g mushrooms, thickly sliced
½ cup (125 ml) hot water
1 x 25 g Ina Paarman’s Liquid Chicken Stock
1 T (15 ml) Ina Paarman’s Sun-dried Tomato Pesto
1 x 200 ml Ina Paarman’s Ready to Serve Mushroom Sauce
finely snipped chives to garnish
Use fine slices of beef steak or pork fillet instead of chicken.
Mix flour and Cajun Spice and toss the chicken strips just before frying to coat lightly. Heat the dry frying pan over high heat. Add the butter and oil and briefly brown the chicken in two batches. Don’t cook the chicken right through. Remove with a slotted spoon and keep on the side. Add a little more oil to the pan and stir-fry the onion until golden Add mushrooms and stir-fry for less than a minute. Stir the Chicken Stock into the water and add. Boil fast to reduce the liquid while scraping the pan with a flat spatula to loosen all the brown bits. Add the Sun-dried Tomato Pesto, Mushroom Sauce and cooked chicken with any juices that might have leaked out. Bring to the boil for 5 minutes to cook through. If the sauce is too thick add 2 tablespoons of water. Serve with tagliatelle and garnish with snipped chives. A green salad, dressed with our Herb Dressing, is a good accompaniment.