Tuesday, 5 September 2017

Chicken Simla

An old family favourite - but we have no idea where it came from!  The name suggests it might be slightly Indian, but this isn't the case.  We suspect it came from a magazine, probably in the 1960s or 70s.

Anyway, wherever it's from it's a lovely tasty meal, quick to make but also smart enough to serve guests.

Chicken Simla

Serves 2

2 chicken breasts
Heaped tsp cornflour, seasoned
oil
2oz butter
1 chicken stock cube
2 tbsp dijon mustard
2 tbsp Worcester Sauce
1/4 pint double cream
1/2 pint hot water
Handful of sliced almonds, toasted (optional but nice!)

Coat chicken breasts in seasoned cornflour then shallow-fry in oil and butter in a cast-iron (Le Creuset-style) pan until browned. 

In a jug mix the stock cube, hot water, dijon mustard and Worcester Sauce.  Add to the chicken, and simmer for an hour. 

Before serving stir in the cream.

Top with toasted sliced almonds if desired.

We usually serve this with rice and a steamed green veg.  The rice is useful for soaking up all that delicious sauce!

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