1 kg boneless skinless chicken breasts (whole, cut into strips)
1 tbsp minced garlic
1 tsp All-Purpose flour
1 can x 220-250 gm button mushrooms in brine; whole or sliced (optional)
Juice of two lemons
2 chicken bouillons
75 ml whole milk
200 ml pouring cream
1 triangle of blue cheese (approx. 125 gm)
75 gm butter + 2 tsp olive oil
Salt ( to taste)
1 tsp each: pepper + herbes de Provençe (or) dried thyme + 7 spices
Heat a wide skillet on high. Add oil and butter to melt. Lower heat to medium. Add chicken strips in batches; to sear and slightly brown. Remove on to a plate aside with a slotted spatula. Stir in garlic for a few seconds. Stir in flour; for a few moments. Add lemon juice, seasoning, bouillons, mushroom and 50 millilitres of mushroom brine and milk. Stir bouillons until dissolved. When coming to a boil, stir in the blue cheese to melt in hot mixture. While dissolving; bring back chicken strips to skillet and allow to come to a boil. Stir in cream. When brought back to a boil; lower heat to very low; for 15 minutes, to cook chicken. Remove away from heat. Serve with boiled pasta or fluffed rice aside.
A version of this article appears in print in the 30 June, 2022 edition of Al-Ahram Weekly.