Comforting flavours of Cream of Mushroom soup are combined in this nostalgic dinner recipe that is sure to become a family favourite. Each forkful is a combination of succulent chicken, savoury mushrooms, and creamy sauce, all complemented by the richness of Perfect Italiano Parmesan cheese.
Ingreadient:
- 1/3 cup plain flour
- 1 tbsp ground paprika
- Salt and pepper, to taste
- 6 (1.4kg) chicken thigh cutlets
- 1/3 cup olive oil
- 200g shortcut bacon, cut into thin strips
- 2 onions, thinly sliced
- 300g button mushrooms, thickly sliced
- 4 cloves garlic, crushed
- 420g can Condensed Cream of Mushroom Soup
- ½ cup pure cream
- 1 tsp chicken stock powder
- 1 tbsp Dijon mustard
- 125g Perfect Italiano Extra Sharp Grated Parmesan
- 1 bunch chives, sliced
- Steamed broccolini, to serve
Direction:
- Preheat oven to 200°C / 180°C fan-forced. Place flour and paprika onto a large plate. Season. Lightly dust chicken all over.
- Heat half of the oil in a large, deep frying pan over a medium-high heat. Sear chicken for 8 minutes until brown all over. Transfer to a roasting pan. Cover with foil and roast in oven for 30-35 minutes or until cooked through.
- Meanwhile; heat remaining oil in same frying pan over a medium-high heat. Add bacon and onions to pan. Cook, stirring for 8 minutes or until golden. Add mushrooms and garlic. Cook for further 8 minutes or until mushrooms are tender. Stir in soup, cream, ½ cup water, stock powder and Dijon until combined. Bring to a simmer. Stir in half a packet of Perfect Italiano Extra Sharp Grated Parmesan to sauce until melted.
- Return chicken to pan and spoon over sauce. Simmer on medium heat for 7-8 minutes until thickened. Top chicken with remaining Perfect Italiano Extra Sharp Grated Parmesan and a sprinkle of fresh chives. Serve with steamed broccolini.
