Sister Cathy Churches

Mildura Ecclesia, Victoria, Australia

4 whole chicken breasts (you can use pieces but they will need more cooking)

60g (2 oz) butter

1 tablespoon oil


125g (4 oz) mushrooms (you can use canned ones)

2 tablespoons flour, extra

1/2 teaspoon mixed herbs

1/2 teaspoon sage

1/2 teaspoon thyme

1 teaspoon oregano

1/2 cup dry white wine (optional)

1 cup milk

1 cup water

2 chicken stock cubes

1/2 cup cream

6 shallots or spring onions

salt, pepper.

Cut chicken breasts in half making 8 individual pieces; flatten slightly; coat lightly with flour. Heat butter and oil in large pan; add chicken; sauté until light brown and cooked through; remove from pan.

Add mushrooms to pan; sauté until tender; remove from pan. Add extra flour, mixed herbs, sage, thyme and oregano to pan drippings; mix until smooth and golden brown. Add milk, wine and water to pan; stir until sauce thickens. Add crumbled stock cubes; reduce heat; simmer 5 minutes. Return chicken and mushrooms to pan; simmer 2 minutes. Add cream, shallots, salt and pepper. Reheat without boiling. Serves Four. Goes well with rice.