Well, another Wednesday, and time to make a meal in minutes (well, to be honest, hubs made the meal and I was blogging!)
Lemon and poppy seed – a match made in heaven!! So why not make it in a pasta sauce?
600g cubed chicken fillets
45ml olive oil
60ml lemon juice
15ml finely grated lemon rind
1 onion, sliced
2 garlic cloves, minced
250g mushrooms, cleaned and sliced
45ml cake flour
45ml wholegrain mustard (Boykie said the mustard was too much! reduce?) 250ml dry white wine
500ml chicken stock
Salt and freshly grounded black pepper
500g pasta of your choice, cooked according to packet instructions30ml poppy seed
Heat the olive oil in a large heavy based pot and stir fry the chicken until cooked. Remove with a slotted spoon and add the lemon juice and rind to the chicken. Keep aside.
Fry the onion in the same pan until soft and fragrant. Add the garlic and mushrooms and stir fry until the mushrooms are browned. Remove the onion mixture and keep aside with the chicken.
Add the butter to the same pot and once melted add the cake flour and mix until a rough forms.
Slowly add the wine and mix thoroughly making sure that there are no lumps.
Add the chicken stock and sugar. Mix and cook until the sauce thickens.
Return the chicken and mushroom mixture to the pot. Add the cream and season with salt and pepper. Heat through.
Dish up some pasta and top with the chicken sauce. Sprinkle some poppy seeds over and serve.