Creamy chicken, courgette and mushroom stew


    A quick meal with chicken, courgette and mushrooms. I often make this during the week if I do not have much time. Serve with pasta or a green salad.

    4 people made this

    Serves: 2 

    • 1 tablespoon butter
    • 2 chicken breasts, cubed
    • salt and pepper, to taste
    • 1 tablespoon olive oil
    • 4 spring onions, sliced
    • 2 to 3 courgettes, halved lengthwise and cut into 2cm thick slices
    • 8 large mushrooms, sliced
    • 1 to 2 tablespoons cornflour
    • 200ml cream
    • finely chopped fresh parsley

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Melt butter in a pan over medium heat; add chicken and cook for 5 to 7 minutes, stirring frequently. Season with salt and pepper; transfer chicken to a plate, cover with foil to keep it hot.
    2. In the same pan, heat olive oil over medium heat. Add spring onions and cook until soft, about 1 or 2 minutes. Stir in courgette slices and allow to cook for 5 minutes to soften. Add the mushroom and stir to combine.
    3. Return the cooked chicken to the pan with the vegetables. Sprinkle cornflour on top and stir in cream. Stir and cook for a few more minutes; serve with freshly chopped parsley.

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