You will need
4 chicken breasts
Ina Paarman’s Garlic Pepper or Green Onion Seasoning
2 T (30 ml) olive oil
1 T (15 ml) butter
1 small onion, chopped
250 g sliced mushrooms
1 cup (250 ml) Ina Paarman’s Creamy Mushroom Soup
¼ cup (60 ml) water
chopped parsley
Refrigerate leftover Mushroom Soup for your lunch!
Enhancing and Tenderising Chicken Breasts
Flatten the breasts a little. Place them in a plastic bag. Dissolve 1 t (5 ml) of Ina Paarman’s Chicken Stock Powder in ½ cup (125 ml) warm tap water. Add to the bag and massage chicken to coat with chicken brine. Stand for 20 – 30 minutes. Snip a tiny hole in one of the bottom corners, drain out brine. Add 1 T (15 ml) oil and re-massage. Now your chicken breasts will deliver that wow factor!
Method
Season the breasts liberally with Garlic Pepper or Green Onion Seasoning.
Leave to stand at room temperature for 10 minutes.
Flash-fry the breasts in oil and butter mixture. Do not cook through.
Remove from frying pan and slice each lengthwise and then across into 5 or 6 slices.
Brown the onion in the oil mixture. When lightly browned, add mushrooms and stir-fry.
Return the sliced chicken breasts to the pan with onion and mushroom mixture. Stir-fry briefly.
Add soup and rinse out measuring cup with ¼ cup (60 ml) water, stir. Simmer very gently for 5 – 10 minutes to just cook the breasts, don’t overcook.
Sprinkle over chopped parsley and serve with rice and a salad dressed with our Herb Dressing.
