Ingredients:

• 2 – Chicken breasts
• 1 packet – fresh Cream
• 1 packet – Mushrooms (washed and sliced)
• 6 to 8 Cloves – Garlic (crushed)
• 4 tbsp – Olive oil
• 2 to 3 – Rosemary sprigs
• 2 to 3 – Thyme sprigs
• sufficient water to cook the Chicken
• 1 tbsp – Lemon juice
• salt to taste

Method:

1. Clean and wash the chicken.
2. Cut chicken breasts in half.
3. Lightly heat oil in a non-stick kadai.
4. Add garlic and saute till it turns brown.
5. Remove the garlic from the oil.
6. In the same oil pan saute the mushrooms till light brown and keep aside.
7. Add the chicken breasts and salt in the same oil.
8. Saute on a medium flame till it becomes brown on both the sides.
9. Add the garlic into the chicken along with rosemary and thyme.
10. Add a little water, lemon juice and cook on a low flame with the lid on it.
11. Mix gently at regular intervals.
12. Cook till it is done.
13. Remove the chicken pieces and put the mushrooms back with fresh cream and cook the sauce for another 3-4 minutes.
14. Introduce the chicken and stir. Serve hot with rice.

Recipe courtesy of Anita Raheja