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.