Brought to you by Nestlé Cremora
|4||chicken breasts — skinless and boneless|
|1/2 cup||Maggi Lazenby Worcestershire Sauce|
|3 tbsp||olive oil|
|1/2 cup||chicken stock|
|100 g||portabellini mushrooms — quartered|
|1/2 cup||nestlé ideal evaporated milk|
|1 tbsp||fresh thyme|
|salt and freshly ground black pepper — to taste|
|couscous — to serve|
Place the chicken breasts in a shallow bowl and pour over the Worcestershire sauce. Mix to coat well. Leave to marinate in the refrigerator for about 30 minutes.
In a large frying pan, brown the chicken in the oil until golden on both sides. Pour over the chicken stock and continue to cook covered until the breasts are cooked through, for about 20 minutes. Remove and set aside.
In the same pan, add the mushrooms, ideal milk, thyme and seasoning. Cook until thickened slightly. Return the chicken to the pan and stir to combine.
Serve the chicken breasts on a bed of couscous and drizzle with the creamy mushroom and thyme sauce.