I have been procrastinating for the last 2 months until today when I found a message in my inbox from a dear friend who wanted a link to my food blog. She was presented with a brand spanking new oven for Mother's Day and wanted some quick easy recipes.
So thanks dear Muni for coaxing me out of my couch potato existence and get cooking and writing again.
I wanted to write about my gastronomic journey in Malaysia but I cant seem to locate all the food photos I took :( but I havent given up yet. God willing I shall find them!!.
Put the chicken breasts on a plastic board and slice into 1cm strips. Put a lug of olive oil and a knob of butter into the hot, large, wide pan. Add the chicken and cook for 3 minutes or so. Meanwhile, quickly trim the spring onions and wash the mushrooms, then slice together in the food processor. Add to the pan with 1 heaped tablespoon of flour and stir. Add 2 teaspoons of mustard, 1 heaped tablespoon of crème fraîche and 300ml of chicken stock and stir well. Pick the thyme leaves and stir into the pan with a few fine gratings of nutmeg and a good pinch of salt and pepper. Leave to simmer.
Not only that it tastes good and very lemony, it does not take much effort to prepare and the outcome does not disappoint. You will love the moist and fluffy texture.