3 Cooked Karen’s Spicy Chicken Fillets plus
Karen's Spicy marinade (approximately 2 tablespoons)
One large onion quartered
200ml chicken stock
200ml single cream (or your chosen substitute)
Pack of chestnut mushrooms
Handful baby spinach
McDougalls Thickening Granules
Pre heat oven to 220 degrees & place 3 fillets in a small roasting dish approximately 15cm x 15cm (fillets need to be in a single layer without any large gaps around the edges). Add 3 tablespoons of Karen's Spicy Marinade on top then using a fork, lift & coat all surfaces of chicken. Cook uncovered for 25 minutes & when chicken is almost cooked, remove from the oven & cut into bite sized pieces, leave to rest.
Saute one large chopped onion in the butter (or your chosen alternative), then add chicken stock & cream. Bring slowly to simmering point, then add mushrooms which have been quartered, Karen’s Spicy Chicken & all remaining juices, mix well. Add 2 tablespoons of Karen’s Spicy Marinade. When at simmering point, add thickening granules to desired consistency (start with a little) then add the spinach.
Always check that chicken is thoroughly cooked - remove a large piece & cut right through. At this point taste & if you would like a spicier sauce, add more marinade & heat through.
Delicious with plain boiled rice & naan ...enjoy!