(Serves 4)


375g boneless skinless chicken breast (cut into thin 8cm medallions)

salt and pepper (to taste)

½ cup flour

2 tbs margarine

1 punnet white mushrooms, sliced

¼ cup red onion, finely minced

1garlic clove, minced

½ cup sherry

1 cup prepared beef gravy (use your favourite recipe)

2 tbs fresh chives, minced


Season the chicken with salt and pepper, and dust with flour. Shake off any excess. Heat the half the margarine in a large skillet on medium-high until it stops bubbling. Add the chicken and cook for about 1 minute on each side until light golden. Transfer the chicken to a plate and keep warm. Without cleaning the pan (unless you prefer to do so, but not cleaning will add extra flavor to sauce) add the remaining margarine, and heat on medium-high until it stops bubbling. Add the mushrooms, onion, and garlic. Sauté until the water released from the mushrooms evaporates. Remove pan from the heat. Add half of the sherry, return to heat and boil for 1 minute. Add the gravy, and bring to a simmer. Return the chicken to the skillet along with the remaining sherry and the chives. Cook for about 3 minutes to heat through and serve. *Food .com*

Nutritional Information:

Per serving: calories 304; total fat 11.5 g; sat fat 6.5 g; cholesterol 74 mg; sodium 448.4 mg; carbs 19.2 g; dietary fibre 1.6 g; sugars 2 g; protein 25.9g

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