Coconut mushroom chicken

Coconut mushroom chicken



  • 2 sprigs origanum, fresh
  • Salt & black ground pepper, to taste
  • Olive oil, for chicken
  • 200
    fresh cream
  • Margarine, for mushrooms
  • 200
    coconut milk
  • 2
    origanum, dry
  • 50
  • 125
    soy sauce
  • 400
    white button mushrooms
  • 4 fillets chicken, skinless


Marinade chicken one day in advance, using pepper, salt, soy sauce and honey. Cover and place in fridge. Wash and cut mushrooms. Sauté mushrooms in margarine, for 5 minutes or until a little darker in colour. Add coconut milk and cream and simmer on a low heat. Preheat oven to 180 degrees C. Heat a sauce pan with olive oil. Add chicken breast and sauté for 2 minutes on each side; add rest of marinating sauce into pan and the dry origanum. Chicken must still be raw on the inside, only outside is brown. Place chicken pieces in oven dish. Pour mushrooms in sauce on top of chicken. Take 1 Sprig fresh origanum leaves and sprinkle on top. Cover with foil and put in oven. Bake for about 40 minutes or until cooked through, and sauce has thickened a little bit. Serve with wild brown rice or lightly flavoured mash and a fresh green salad with red onions. A chilled bottle of Chardonnay will round off the taste.  

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