I have found, and made this recipe, in a magazine and it is so easy, tasty and quick to make! It can be cooked in advanced and popped in the freezer for a quick midweek meal!


olive or avocado oil, for frying8 chicken breasts, cut into strips2 onions, sliced1 red pepper, sliced (optional)2 x 250 g punnets mushrooms, sliced60 ml butter80 ml cake flour750 ml milkhandful parsley, choppedrice, to servesalt and freshly ground black pepper

Heat a splash of oil on medium-high and fry the chicken in batches until golden.Season and set aside.Sauté the onions and peppers. Set aside.Heat another splash of oil and fry the mushrooms, in batches, until golden. Return all the mushrooms to the pan and add the butter.Sprinkle the flour over and fry for a minute.Slowly add the milk, stirring until incorporated. Season.Return the chicken, onions and peppers and heat through.Add the parsley.Serve with rice.

TO FREEZECool completely and then freeze in an airtight container for up to 3 months.To reheat, place in a saucepan and heat, covered, on low, breaking up and stirring frequently, until hot.Add a splash of water if necessary to prevent it from burning onto the saucepan.

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