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Chicken Breasts with Creamy Mushrooms

Potjie No: 2 or 3
Serves: 6
Cooking Time: 1.5 hours
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8 chicken breasts (approx. 1 kg)
15 ml butter
15 ml cooking oil
1 onion, chopped
250 g mushrooms, sliced
15 ml chopped fresh parsley or 5 ml dried
15 ml chopped fresh mixed herbs or 5 ml dried
5 ml prepared mustard
5-7 ml salt
Pepper to taste
2 x 170 g cans evaporated milk
8 small or 4 large potatoes, quartered
15 ml cake flour (if necessary)

Heat butter and oil in potjie, add chicken gradually and brown.
Add onion and mushrooms and fry lightly for a few minutes until onion is transparent.
Mix parsley, herbs, mustard, salt and pepper and spread over chicken.
Pour milk over chicken.
Arrange potatoes on top, cover with lid and simmer for 1 – 1.5 hours or until chicken is tender.
Thicken with flour, if necessary.