Ingredients

  • 200 g chicken breast, cut small
  • 150 g mushrooms, sliced
  • 1 tbsp butter
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp flour
  • 2 cups chicken stock
  • ½ cup heavy cream
  • ¼ cup milk
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp paprika
  • ¼ tsp dried thyme
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp Parmesan cheese (optional)

Method

  1. Cook chicken: Season chicken with a little salt and pepper. Cook in a pot with half the butter until lightly browned and cooked through. Remove and set aside.
  2. Cook mushrooms: Add remaining butter and mushrooms. Cook for 5–6 minutes until browned.
  3. Add aromatics: Add onion and cook for 3 minutes. Add garlic and cook for 30 seconds.
  4. Thicken: Stir in flour and cook for 1 minute.
  5. Add stock: Slowly pour in chicken stock while stirring. Add chicken, paprika, thyme, salt and pepper.
  6. Simmer: Cook gently for 8 minutes.
  7. Add cream: Lower the heat and stir in cream and milk. Simmer gently for 3–4 minutes. Don’t let it boil vigorously.
  8. Finish: Stir in Parmesan if using.
  9. Serve: Top with fresh parsley, black pepper and a tiny drizzle of olive oil.

For the same appearance as your photo: keep the mushrooms sliced rather than chopped, use shredded chicken, and add plenty of fresh parsley on top.