Ingredients

  • 6 boneless chicken breasts
  • ¼ cup (60 ml) butter
  • 2 cups (500 ml) sliced mushrooms
  • ½ cup (125 ml) chicken stock
  • 1 can (290 g) NESTLÉ Dessert & Cooking Cream
  • ½ tsp (2.5 ml) crushed thyme leaves
  • 1 tsp (5 ml) dried parsley
  • ¼ tsp (1.25 ml) crumbled tarragon
  • ¼ tsp (1.25 ml) dried minced chives

Method

  • Lightly season 6 boneless chicken breasts.
  • Brown the chicken in ¼ cup (60 ml) butter in a large skillet and then arrange browned chicken in a baking dish.
  • To pan juices in skillet add 2 cups (500 ml) sliced mushrooms and cook.
  • Next add ½ cup (125 ml) chicken stock and 1 can (290 g) NESTLÉ Dessert & Cooking Cream; stir to blend.
  • Sprinkle in ½ tsp (2.5 ml) crushed thyme leaves, 1 tsp (5 ml) dried parsley, ¼ tsp (1.25 ml) crumbled tarragon (or rosemary) and ¼ tsp (1.25 ml) dried minced chives.
  • Bring to the boil.
  • Pour sauce over chicken and cover dish with foil.
  • Bake at 180°C for 25 mins.
  • Remove foil and continue baking for a further 15 min or until tender.
  • *Serve with Basmati rice.

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