Wicklewood Wench's Creamy Garlic Chicken
Ready In: 30 mins
Serves: 4
Ingredients
- 8 ounces chicken tenders
- 2 tablespoons olive oil
- 4 ounces button mushrooms, sliced
- 4 ounces sweetcorn
- 3 large garlic cloves, crushed
- 8 ounces double cream
- 3 tablespoons cream based salad dressing (I prefer Mary Berry's lemon & thyme sauce, but a garlic and herb dressing is also a favorite with ga)
- 1 bunch spring onion, sliced
- 1⁄4 teaspoon ground black pepper
- 1 pinch salt
Directions
- Over a medium heat, gently fry the chicken and garlic in the oil until just cooked.
- Add the mushrooms.
- Stir in the dressing or sauce, making sure all ingredients are well coated and cook for a further 5 mins, stirring occasionally ensuring the dressing/sauce doesn't burn.
- Add sweetcorn, cream and 2/3 of the onions .
- Continue to cook on a medium high heat until cream begins to boil. Remove from heat.
- Season to taste, serve on a bed of tagliatelle Verde, garnish with remaining 1/3 of onions.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off