Creamy chicken with mushroom and asparagus

Name: Creamy chicken with mushroom and asparagus
Cuisine: British
Ingredients: 400 g chicken thighs/breasts fillets, bite sized; 5 mushrooms, sliced; 1 medium onion, sliced; 4 asparagus, chopped; 1 garlic clove, thinly sliced; Salt, pepper, paprika; 2 tbsps vegetable oil; Cheese (optional); Sprinkle dried of oregano; 300 ml double cream; 1/2 chicken stock cube; In the empty container of the cream add water and:; 1 teaspoon cornflour or flour

Linda L. @lindzi

Lebanese

Simple, quick and tasty #comfortfood that makes the transition from the “British summer” to cold Autumn days easier 😎

Linda L. @lindzi

Lebanese

Simple, quick and tasty #comfortfood that makes the transition from the “British summer” to cold Autumn days easier 😎

Saved

Ingredients

400 gchicken thighs/breasts fillets, bite sized
5mushrooms, sliced
1medium onion, sliced
4asparagus, chopped
1garlic clove, thinly sliced
Salt, pepper, paprika
2 tbspsvegetable oil
Cheese (optional)
Sprinkle dried of oregano
For the creamy sauce
300 mldouble cream
1/2chicken stock cube
In the empty container of the cream add water and:
1 teaspooncornflour or flour

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Steps

1

Fry the chicken in a pot with 2 tablespoons of vegetable oil. Add salt, pepper and paprika. Set aside once the chicken is cooked
2

In the same pot that you used to fry the chicken start by frying the onions and garlic. Once translucent add the asparagus, and two minutes later add the mushrooms. Stir for a fews minutes, add paprika if you want then set aside
3

Back to the same pot, add the cream with the mixture of water and cornflour. Cook on medium to low heat. When it’s hot add the chicken cube and stir continuously until the cream is a bit thick (not too thick not too runny)
4

Add the chicken and vegetable to the cream, with a sprinkle of dried oregano and a bit of cheese if you like. Let it simmer for a few minutes and that’s all.
5

Serve with white rice or pasta.