4 chicken breasts
2 tblsp ghee or butter
1 tblsp olive oil
1 chicken stock cube
½ tsp chicken spice
1 tsp oregano
¼ onion sliced
2 spring onion sliced
2 big (or 3 normal) fresh garlic cloves crushed
½ red, yellow and green pepper, Julienne
1 punnet mushrooms sliced
300 ml fresh cream
1 tblsp corn flour (mixed with water)
1 tsp parsley
Salt and freshly ground black pepper
1 cup grated white cheddar cheese
Add chicken to a pot, cover with water, add stock cube, chicken spice and oregano and poach till cooked and tender.
When cool shred with two forks, or slice.
Heat butter and olive oil in large wide pan.
Add onion and spring onion with a pinch of salt and sauté till tender.
Add peppers, parsley and garlic. Fry till tender.
Add mushrooms and fry till soft.
Add chicken and mix to combine.
Add fresh cream and bring to a simmer.
Season with salt and pepper.
Stir in cheddar cheese until melted.
Garnish with fresh parsley.
Prepared, tried and tested by: Melanie Kramar
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