Creamy Herby Chicken with Mushrooms on Bagels

cook 30 mins
  • 4 bagels, halved
  • 25 g (1 oz) ready-made garlic butter, softened
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 skinless chicken breast fillets, sliced
  • 175 g (6 oz) chestnut mushrooms, quartered
  • 2 tablespoons sherry
  • 200 ml (7 fl oz) crème fraîche
  • 2 tablespoons chopped parsley
  • salt and pepper
  • Place the bagel halves, cut sides up on a baking sheet, spread over the garlic butter and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 10–15 minutes until crisp.
  • Meanwhile, heat the oil in a frying pan, add the onion and cook for 3 minutes. Add the chicken and cook for 5 minutes. Add the mushrooms cook for a further 5 minutes until tender. Add the sherry and allow to bubble, then stir in the crème fraîche and parsley and season with salt and pepper. Simmer, stirring, adding a little water if the mixture is too thick. Spoon over the baked bagels and serve.
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