Prep 10 mins
Cook 40 mins
A dunelm is a Scottish hash that can be made of chicken or veal, usually in conjunction with mushrooms and cream.
- 1⁄2 lb cold roast chicken breast
- 1⁄4 lb white button mushrooms, thinly sliced
- 2 ounces butter
- 5 fluid ounces reduced-sodium chicken broth
- fresh ground pepper, to taste
- 1⁄2 lemon, juice only
- 4 -5 sprigs tarragon, chopped
- 3 tablespoons double cream
- 8 slices freshly made bread, cut in triangles and fried
- Cut the chicken into tiny slices approximately 1 inch square.
- Soften the mushrooms gently in the butter until they are limp.
- Add the chicken stock, salt, pepper, lemon juice and chopped tarragon and bring to the boil.
- Boil until the liquid has reduced by half, then add the cream and cook for 4 minutes.
- Put in the chicken, turn down the heat and let it heat through very thoroughly without boiling as this would dry the meat.
- Serve at once on a heated plate with the snippets of fried bread placed round the edge of the plate.