This mushroom sauce undoubtedly tastes better because I used a mushroom stock cube (Kallo Organic Mushroom Stock Cubes – gluten and dairy free – available from Amazon or in UK supermarkets). Chicken can be dry so a sauce or gravy can be helpful. The chicken was cut into bite size pieces and sauteed until golden brown.
2 tbsp. olive oil seasoned with salt and freshly ground black pepper
2 chicken breasts – cut into bite size pieces
1 shallot – finely chopped
2 cloves of garlic – grated
8 oz. baby bella mushrooms – cleaned and cut into quarters
1 cup mushroom stock (add more at the end if you like a runnier sauce)
Heat 1 tbsp. of seasoned oil in a large frying pan and when good and hot add the chicken pieces and let brown on all sides and cook through (about 15 minutes, turning over the pieces regularly).
Heat the other tbsp. of seasoned oil in another frying pan and when sizzling add the shallot and let brown and soften before adding the garlic. Cook for a further few minutes before adding the mushrooms and stock. Bring to the boil then simmer for 10 minutes. Remove from the heat and puree. Pour over the chicken and serve.