Coconut mushroom chicken

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Coconut mushroom chicken

By Karien Botha October 28 2009
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Ingredients (11)

fresh oregano
400 g button mushrooms
125 ml soy sauce
50 ml honey
2 tsp dried oregano
200 ml coconut milk
margarine
200 ml cream — fresh
olive oil
salt and freshly ground back pepper — to taste
chicken breast fillets — skinned
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Method:

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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