Serves 4-6 Ingredients: 1 kg boneless skinless chicken breasts (whole, cut into strips) 1 tbsp minced garlic 1 tsp All-Purpose flour 1 can x 220-250 gm button mushrooms in brine; whole or sliced (optional) Juice of two lemons 1 chicken bouillon 75 ml whole milk 200 ml pouring cream 1 triangle of blue cheese (approx. 125 gm) 75 gm butter + 2 tsp olive oil 1 tsp each: Black pepper + herbes de Provençe (or) dried thyme + 7 spices Method: Heat a wide skillet on high. Add oil and butter to melt. Lower heat to medium. Add chicken strips in batches; to sear and slightly brown. Remove on to a plate aside with a slotted spatula. Stir in garlic for a few seconds. Stir in flour; for a few moments. Add lemon juice, seasoning, bouillon, mushroom and 50 millilitres of brine and milk. Stir bouillon until dissolved. When coming to a boil, stir in blue cheese to melt in hot mixture. When dissolving; bring back chicken strips to skillet and allow to come to a boil. Stir in cream. When brought back to a boil; remove away from heat. Serve with boiled pasta or fluffed rice aside.
