3 Cooked Karen’s Spicy Chicken Fillets plus
Karen's Spicy marinade (approximately 2 tablespoons)
One large onion quartered
200ml chicken stock
200ml double cream
Pack of chestnut mushrooms
Handful baby spinach
4 teaspoons cornflour in 6 teaspoons water (more for a thicker sauce)
Pre heat oven to 220 & coat 3 fillets with 3 tablespoons of Karen's Spicy Marinade. Quarter mushrooms & place in separate roasting tin & cook both uncovered for 25 minutes.
When chicken is almost cooked, remove both from oven, drain mushrooms & cut chicken into bite sized pieces.
Saute one large chopped onion in the butter (or your chosen alternative), then add chicken stock & double cream. Bring slowly to simmering point, then add Karen’s Spicy Chicken & all remaining juices plus mushrooms & mix well. Add 2 tablespoons of Karen’s Spicy Marinade. When at simmering point, add well-mixed cornflour & stir through. Add spinach.
Always check that chicken is cooked - remove a large piece & cut right through. At this point taste & if you want a spicier sauce, add more marinade & heat through. If you would like a thicker sauce, add more cornflour.