Saturday,21 July, 2018
Current issue | Issue 1304, (21 - 27 July 2016)
Saturday,21 July, 2018
Issue 1304, (21 - 27 July 2016)

Ahram Weekly

Sufra Dayma: Chicken Alfredo in creamy mushroom sauce

Serves 4


8 chicken breast fillets

250 gm button mushrooms (sliced)

50 gm fresh or frozen spinach (chopped)

1 tsp minced garlic

1 cup pouring cream (warmed)

2 tbsp sour cream (stirred to dissolve into above cream)

1/2 tsp Dijon mustard

100 gm Parmesan cheese (grated)

50 gm cheddar cheese (grated)

50 gm mozzarella cheese (shredded)

2 tbsp butter + 1 tsp olive oil

Salt + pepper + grated nutmeg


Season chicken with salt and pepper.  Heat a wide skillet on medium-high.  Add butter and oil.  Cook seasoned chicken to slightly brown on both sides over medium-low heat; (5 minutes on each side).  Stir in garlic and mushroom.  When slightly coloured, add spinach.  Season with nutmeg.  Mushroom and spinach will release waters.  Cover skillet, over low heat, for another 5 minutes to cook.  Stir in  creams and mustard.  Bring to the boil; over medium heat.  When about to reach the boil, stir in cheeses to melt.  Remove away from heat and serve with boiled fettuccine pasta aside.

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