In the same skillet, melt butter over medium heat. Add the mushrooms and sauté until they’re golden brown and tender. Stir in ...

You can also swap the chicken for turkey breast or pork tenderloin, and adjust the vegetables based on what you have ...

add the seasoned chicken. Cook for 3-4 minutes, stirring often, until it is mostly cooked through. Add a bit more oil if needed then add the onion, bell pepper, and mushrooms. Cook another few minutes ...

Add the chicken ... and mushrooms and reduce the heat until the mixture is simmering. Continue to simmer the mixture until the volume of liquid has reduced and thickened, and the vegetables ...

Add the chicken hearts (or hearts, gizzards and liver) and stir-fry until the ingredients start to lose their pink colour. Add the sliced mushrooms then pour in the soy sauce/rice wine season­ing ...

Season to taste and serve. Mushroom sauce can be used in so many different ways. Serve it with rice or stirred into pasta. Mix it with leftover roast chicken for a quick pie filling. Make simply ...

3. In the roasting pan, combine the lemon slices, shallots, potatoes, fennel, carrots, garlic, a generous pinch each of salt ...

For centuries in France, families who subsisted on little, made pot au feu (literally pot on the fire) a dish of boiled meat and vegetables. Now considered the national dish of France, pot au feu ...

Add the leeks and mushrooms and cook for ... until the sauce has thickened, then stir in the wholegrain mustard. 2. Stir the chicken and tarragon into the sauce, then spoon the mixture into ...