Serves 3 – 4 persons
500g Massey's Chicken fillet Strips 1 Large onion finely sliced 2-3 Cloves garlic crushed or finely sliced 1 Punnet mushrooms sliced or quartered Rapeseed Oil 1 Spoonful French/Dijon mustard or half spoonful English mustard 1 Spoonful balsamic vinegar/glaze Optional (2-3 spoonfuls of tomato puree/passata) 250ml Double cream or creme fraiche 2 Measures of brandy or 1 glass of wine 1 Chicken stock cube or gel pot for gluten free option Quarter to half pint of freshly boiled hot water Rock salt and black pepper to season Freshly chopped parsley
Heat pan until visibly hot with a little oil.
Add seasoned fillet strips, finely sliced onion and sliced mushrooms stirring gently every 30 seconds for approximately 3 – 4 minutes.
When partly cooked with Chicken still pink, place all contents into another dish.
To deglaze pan, add a generous nip of brandy or glass of white wine and stir for 1 minute.
Add 250ml double cream or creme fraiche, spoonful of French mustard, balsamic vinegar (or balsamic glaze for sweetness) into liquored pan for sauce with a little rock salt, black pepper and simmer for 5 minutes stirring gently until reduced.
Optional (add 2 – 3 spoonfuls of tomato puree or passata)
Return fillet strips, onions & mushrooms into sauce in pan with a good-sized knob of butter and continue to simmer and stir gently for a further 4 – 5 minutes.
Add more chicken stock if required (1/4 to 1/2 pint of hot water with dissolved Chicken gelpot / stock cube), season further if required.
Sprinkle with freshly chopped parsley
Rest for 2 – 3 minutes.
Serve with rice, champ, mashed or baked potato.