I made this chicken for my son’s lunch this morning. I was pressed for time and I could think of nothing better than this considering his canadian taste buds. I packed this with some cooked pasta.
Here’s the recipe!
Chicken breast – 1 whole cut into bite size pieces.
Corn Flour – 2 tblspns
Salt to taste
Garlic cloves – 2 medium grated
Thyme- 1/4 tspn
Philadelphia cream cheese – 2 tblspns.
Black pepper – a pinch
Olive oil – 2 tblspns
White button mushrooms – a few
1. Clean, wash and cut the chicken breast into bite size pieces. Drain, wipe with paper towels and toss the pieces in corn flour after rubbing them with salt.
2. Heat the olive oil in a non-stick pan, add the coated chicken pieces and lightly fry them till they turn opaque. Do not brown them.
3. Slice the mushrooms and add them to the pan. Stir and toss them with the chicken pieces till they soften a bit. Add 1/2 – 1 cup of water, give it a stir and cook for 2 mins gently on medium heat. Now add the grated garlic and thyme followed by whipped philly cheese and a dash of black pepper. (Beat the philly cheese with a tblspn of milk or water to avoid lumps. Give it a good stir till it thickens a bit. If it is too runny add 1/2 a tspn corn flour mixed with water.
4. Remove from the stove and serve with rice or pasta. Enjoy!