Butter (or whatever you choose to sauté onions & mushrooms)
Large onion cut into chunks
Pack of chestnut mushrooms quartered
2 large chicken fillets
Two heaped tablespoons of Karen’s Spicy Marinade
250ml chicken stock
100ml single cream (or substitute)
Half small pack of baby spinach chopped
3 sheets of filo pastry
McDougalls Thickening Granules
Preheat oven to 220 degrees.
Place the chicken fillets into a loaf sized tin & add two heaped tablespoons of marinade, coat well & place in the oven, uncovered for 25 minutes Prepare onions, mushrooms & chicken stock.
Cook onions on medium heat for 5 minutes then turn down the heat & add mushrooms, cook for a further 5 minutes. Add stock & cream & heat till simmering. Check chicken & if ready (keeping oven on), cut into bite sized pieces, then mix well with all the juices & add to the pan. Bring to a slow boil. Add thickening granules (start with just a little til desired thickness), remove from heat & add baby spinach. Mix well. Place in 20cm x 22xm casserole dish. Tear up filo pastry & place on top. Bake for 20 minutes or until golden brown as all ovens vary
TIP: For a spicer sauce just add more marinade!