Ingredients:

  • 1 tbsp (15ml) olive oil
  • 1 large (approx. 200g) onion, finely chopped
  • 2 cloves garlic, minced
  • 500g (1.1 lbs) minced chicken
  • 225g (8oz) chestnut mushrooms, sliced
  • 2 tbsp (30ml) all-purpose flour
  • 500ml (2 cups + 1 tbsp) chicken stock
  • 125ml (½ cup) heavy cream
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (30ml) chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in a large skillet. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Add minced chicken to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Add sliced mushrooms to the skillet and cook until softened and lightly browned.
  4. Sprinkle flour over the chicken and mushrooms and cook for 1 minute, stirring constantly, to create a roux.
  5. Gradually whisk in chicken stock, ensuring there are no lumps. Bring to a simmer, then reduce heat and cook, uncovered, until the sauce has thickened slightly.
  6. Stir in heavy cream and lemon juice. Season with salt and pepper to taste.
  7. Stir in chopped fresh parsley. Serve hot.