3 Cooked Karen’s Spicy Chicken Fillets plus
Karen's Spicy marinade
One large onion quartered
200ml chicken stock
200ml double cream
Pack of chestnut mushrooms
Handful baby spinach
4 teaspoons cornflour in 6 teaspoons water (more for a thicker sauce)
Pre heat oven to 220 & coat 3 fillets with 3 tablespoons of marinade. Place in loaf style type tin.
Quarter mushrooms & place in separate roasting tray/tin.
Place marinated chicken & mushrooms in oven & cook for 20 minutes or so. When chicken is almost cooked, remove both from oven then cut into bite size pieces. Drain mushrooms.
Saute one large chopped onion, then add chicken stock & double cream. Bring slowly to simmering point, then add Karen’s Spicy Chicken & all remaining juices plus mushrooms & mix well. Add 3-4 tablespoons of Karen’s Spicy Marinade. When at simmering point, add well-mixed cornflour & stir through. Add spinach.
Always check that chicken is cooked - remove a large piece & cut right through. At this point taste & if you want a spicier sauce, add more marinade & heat through.