Ingredients
- 2 large button mushrooms
- chopped
- 12 ounces chicken breasts
- cooked till juicy
- 3 ounces cream
- 2 ounces onions
- finely chopped
- 1 pinch parsley
- 1 tablespoon szechuan sauce
- 1 teaspoon garlic paste
- 1 12 teaspoons basil
- paste
- 2 ounces balsamic vinaigrette
Instructions
- Cook up the chicken breasts.
- For the sauce, add the garlic paste, pesto, schezuan and cream, mix and bring to a simmer.
- Add balsamic vinigarette.
- Add onions and mushrooms, let reduce until slightly thick.
- Add chicken breasts to mix, poke with fork and cook on both sides for approximately 2 minutes each.
- Serve chicken laid across mash with a side of vegetables and pour sauce over top.
- The sauce should have a light to mustard colour yellow.
- It should be tangy, but not too spicy .
- If this is a problem add some more cream to combat spicyness.
- If it tastes bland, add more vinigarette.
← Back to all recipes