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Buttermilk mushroom chicken

AWW food team
Buttermilk mushroom chicken

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Chicken

Using buttermilk instead of cream makes this simple dish very light.
INGREDIENTS

2 tablespoons olive oil
1 medium (150g) brown onion, sliced thinly
200g cup mushrooms, sliced thinly
750g chicken thigh fillets, sliced thinly
1/4 cup (60ml) dry marsala (or malmsey)
1/2 cup (125ml) chicken stock or consommé
1 tablespoon fresh thyme leaves
160ml buttermilk
1 tablespoon lemon juice (optional)
150g baby spinach leaves
mashed potatoes, for serving
METHOD

1. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add onion and cook, stirring often, until beginning to soften but not brown. Add mushrooms and cook until tender. Remove from pan.
2. Add remaining oil to pan and cook chicken, in batches, stirring frequently until browned. Remove from pan. Add Marsala and stock to the pan, stirring to scrape up any residue.
3. Return mushroom mixture and chicken (and any juices) to the pan, bring to the boil, then lower heat and simmer gently for 5 minutes or until chicken is cooked through.
4. Stir in thyme and buttermilk and bring to the boil. Taste and if too sweet, add lemon juice.
5. Stir through spinach leaves and serve immediately with mashed potatoes.

Suitable to freeze. Not suitable to microwave.

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