Dunelm of Chicken Recipe

Name: Dunelm of Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb cold roast chicken breast; 14 lb white button mushrooms, thinly sliced; 2 ounces butter; 5 fluid ounces reduced-sodium chicken broth; salt; fresh ground pepper, to taste; 12 lemon, juice only; 4 -5 sprigs tarragon, chopped; 3 tablespoons double cream; 8 slices freshly made bread, cut in triangles and fried

Servings: persons

12 lb cold roast chicken breast
14 lb white button mushrooms, thinly sliced
2 ounces butter
5 fluid ounces reduced-sodium chicken broth
salt
fresh ground pepper, to taste
12 lemon, juice only
4 -5 sprigs tarragon, chopped
3 tablespoons double cream
8 slices freshly made bread, cut in triangles and fried

1
Cut the chicken into tiny slices approximately 1 inch square.
2
Soften the mushrooms gently in the butter until they are limp.
3
Add the chicken stock, salt, pepper, lemon juice and chopped tarragon and bring to the boil.
4
Boil until the liquid has reduced by half, then add the cream and cook for 4 minutes.
5
Put in the chicken, turn down the heat and let it heat through very thoroughly without boiling as this would dry the meat.
6
Serve at once on a heated plate with the snippets of fried bread placed round the edge of the plate.

3028

kcal

Calories

Fat

Carbs

512

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 lb cold roast chicken breast, 14 lb white button mushrooms, thinly sliced, 2 ounces butter, 5 fluid ounces reduced-sodium chicken broth, and more.

Yes, Dunelm of Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dunelm of Chicken

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