Here is another dish that can be fancied up for company or your family instead of the same old-same old way of preparing this poor bird.
- 6 chicken breast halves, bones removed
- pinch of salt and pepper
- 4 tbsp. butter
- 2 tbsp. good olive oil
- 1/2 pound mushrooms, sliced
- 1/4 cup chopped shallot
- 1 grated garlic clove
- 1 cup plain Greek yogurt
- juice of 1 lime
- 1 tbsp. flour
- 1 tbsp. fresh tarragon
- 4 tbsp. lightly roasted sliced almonds
Season the chicken with salt and pepper. Saute the chicken in2 tbsp. butter and 1 tbsp. oil until golden in colour, Remove from the heat and keep warm,
Add the remaining butter and oil to the pan, cooking the onion and garlic. Add the mushrooms and continue cooking until the moisture from the mushrooms starts to evaporate. Whisk in the yogurt, lime juice, tarragon and flour and stir until the sauce is smooth. Strain through a sieve and return to the pan.
Add the chicken to the pan and simmer until tender. Top with roasted almonds and add beautiful mashed potatoes, asparagus tips and a chilled green salad.