Ingredients
2
skinless chicken breasts
10
ml
ground paprika
2.5
ml
thyme
7.5
ml
garlic powder
7.5
ml
cajun spice
15
ml
butter
45
ml
olive oil
Half an onion
, chopped
2
celery stalk(s)
, chopped
2
medium carrots
, chopped
100
g
mushrooms
, halved
5
ml
ground cumin
2.5
ml
chilli powder
5
ml
garlic powder
2.5
ml
chilli flakes
1
litre(s)
chicken stock
2
bay leaves
80
ml
milk
60
g
LANCEWOOD® Mature Cheddar
, grated
60
ml
LANCEWOOD® Medium Fat Plain Cream Cheese
To finish:
12
g
fresh parsley
, chopped
salt & freshly ground black pepper
to taste
Method
Pat the chicken breasts dry with paper towel.
Spice with paprika, thyme, garlic powder and cajun spice and ensure that both sides are evenly spiced.
Place a medium-size pot over medium heat. Add the butter and olive oil.
Sear the chicken breasts until golden brown. Remove and set aside.
Add butter to the same pot and add the onions, carrots, celery stalks and mushrooms. Mix through.
Add the cumin powder, chilli powder, garlic powder and chilli flakes and fry the vegetables for 5 - 7 minutes until softened.
Place the chicken breasts back in the pot and add the chicken stock, mushrooms and bay leaves.
Mix through and simmer on low heat for 20 minutes.
Remove only the chicken from the pot. Shred the chicken by using two forks and place the shredded chicken back in the pot.
Add the milk, cheese and cream cheese and stir to combine. Heat for 5 minutes and season to taste.
Garnish with parsley.
Delicious and creamy!
