Tuesday, May 19, 2009

Creamy Mushroom & Chicken

The heatwave over here was unbearable with temperatures going up to 38celcius (it has since rained though) and I was dreaming, cajoling, anything I could do to go to Camerons - the chilly highland of tea plantations, strawberry farms and every other non-norm veggies... Finally, managing to head up there last weekend, the place seriously feels like a world away from Malaysia with its Tudor style houses, vibrant flower filled landscapes and cold air.

A walk in the market left me excited at spotting new vegetables and fruits I had never seen or tasted before - buah cinta (or love fruits), cameron apples (that look more like round green brinjals), crystal guava, bonnet peppers etc. I resisted the temptation to splurge at the market but I did come home with a few favourites including a pack of swiss brown mushrooms and yellow & red tiny cherry tomatoes that went into this richly tasting dish.

Creamy Mushroom & Chicken
Chicken fillet - sliced thinly
Swiss brown mushrooms - sliced
Yellow & red cherry tomatoes - halved or left whole
Onion - sliced
Sprinkling of dried italian herbs
3/4 cup Milk
1 teaspoon cornflour
Pepper & salt

1. Melt butter in a skillet and saute chicken, mushrooms, tomatoes and onions.
2. In a bowl, stir cornflour into milk.
3. Pour milk mixture into skillet and stir. Season with salt and pepper to taste. Sprinkle herbs and leave to cook until cream thickens.

P/s: While I had it with some leftover brown and red rice, I'm looking forward to using it as a pie filling or on top of pasta.

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