500g chicken fillets, sliced diagonally
1 tsp barbeque spice
1 tsp green onion seasoning
1 tsp dried origanum
1 tsp Worcester sauce
¼ tsp white pepper
¼ tsp freshly ground black pepper
250g button mushrooms
2 Tbsp light olive oil
2 Tbsp butter
1 medium onion, sliced
200g back bacon, diced
1 tsp finely chopped garlic
250ml fresh cream
2 Tbsp cornflour in 2 Tbsp water
2 Tbsp freshly chopped parsley
In a bowl, prepare a rub with the barbeque spice, green onion seasoning, origanum, Worcester sauce, white pepper & black pepper.
Toss in the chicken fillet slices and coat well.
Break off & shred the stalks of the mushrooms. Quarter the mushroom caps.
Melt 1 Tbsp each of olive oil & butter in a large deep frying pan (with a lid), over a high heat.
Add the sliced onion, diced bacon & garlic and fry until golden brown. Remove from the pan & set aside.
In the same pan, melt the remaining 1 Tbsp each of olive oil & butter, add the chicken and stir-fry until brown.
Add the mushroom stalks & caps and fry until soft.
Stir in the onions & bacon and stir-fry for 5 mins.
Stir in the cream, bring to a boil & then simmer covered for 15 mins.
Slowly stir in the cornflour paste until the sauce is thick & creamy and simmer for a further 5 mins to absorb.
Fold in the parsley & serve.
As only a little cornflour is used to thicken the sauce, this is fine, else use Onion Base Mix instead.
Serve with Potato Mash, Cauli Mash, short grain (white or brown) rice or Cauli Rice, and finely sliced & steamed green beans coated with chopped garlic & butter.