16/07/2026
#๐๐ข๐ง๐ง๐๐ซ๐๐๐๐๐๐๐ฌ๐ฒ with Spif Chicken ๐
This ๐๐จ๐ฅ๐๐๐ง ๐๐ก๐ข๐๐ค๐๐ง ๐ฐ๐ข๐ญ๐ก ๐๐ก๐ข๐ญ๐ ๐๐ข๐ง๐ ๐๐ฎ๐ฌ๐ก๐ซ๐จ๐จ๐ฆ ๐๐๐ฎ๐๐ is the kind of creamy chicken dish that feels right at home on a South African dinner table. Rich, saucy and full of mushroom flavour, it pairs perfectly with mash, rice, pasta or a simple side of veg. ๐
Servings: 4 people
Prep Time: 15 min
Cook Time: 50 min
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
2 Large Chicken Breasts, boneless and skinless
280g Button or Baby Bella Mushrooms, sliced
30g Salted Butter
Salt and Pepper, to taste
65g All-Purpose Flour
45 - 60ml Olive Oil
๐๐๐ฎ๐๐
625ml Beef Stock
1 Chicken Stock Cube
5ml Soy Sauce, or Worcestershire Sauce
5ml Onion Powder
2.5ml Mustard Powder
2.5ml Dried Thyme
125ml Dry White Wine
3 Garlic Cloves, minced
24g Cornflour
80ml Fresh Cream
๐๐๐ญ๐ก๐จ๐
1. Mix the beef stock, chicken stock cube, soy sauce, onion powder, mustard powder and thyme. Set aside. In a separate container, shake the cornflour with 45ml cold water and keep aside.
2. Rinse, dry and slice the mushrooms if needed. Cut the chicken breasts lengthways into 2โ3 thinner pieces and flatten to about 1.5cm thick if needed.
3. Melt the butter in a large pan over medium-high heat. Brown the mushrooms for 3โ4 minutes per side, cooking in batches if needed. Remove and set aside once golden.
4. Season the chicken with salt and pepper, coat lightly in flour and shake off the excess. Heat olive oil in the same pan and cook the chicken in batches for 4โ5 minutes per side until golden. Remove and set aside.
5. Remove excess oil but keep the browned bits in the pan. Add the white wine and garlic, then scrape the pan while simmering for about 4 minutes, until reduced by half.
6. Add the stock mixture and simmer for 10 minutes. Shake the cornflour mixture again, then slowly stir it into the sauce until thickened. Reduce the heat to low.
7. Stir in the cream, then return the mushrooms, chicken and resting juices to the pan. Spoon sauce over the chicken, partially cover and simmer for about 5 minutes until heated through. Serve with mash, noodles, green beans or asparagus.
