This recipe is based on a recipe shared by my Suisse friend, Terry. In it, she used whipping cream (whole cream) instead of stock. As she prepared it – on fetuccine – I referred to it as Chicken Lully, the village where she lives. I’ve adapted it to a gluten-free, low-lactose version, added mushrooms and re-named it – because it is quite different from the original. I prepared this recently for a community super at a local church and people have been asking for the recipe since then. Here it is after it was adapted for 120 people and then scaled back again for a family-sized meal:
2-3 chicken breasts, boneless, skinless, cut into chunks (depending size and how meaty you want it to be)
2 tbsp corn starch
2 tbsp onion, finely chopped
1 cup cremini mushrooms, sliced (feel free to use more)
2 cloves minced garlic
1-2 tbsp sun dried tomatoes (dry-packed) chopped
2 tbsp fresh basil, chopped
1/3 cup chicken stock
1/4 cup (a ‘slosh’) white wine
(Originally I posted this recipe with instructions to bake, but stove-top is much better, so I’ve removed those instructions.
This can also be cooked in a skillet: Start by sautéeing the onions and browning the chicken pieces in a small amount of oil. Add the mushrooms, sun dried tomato and garlic. Continue until the mushrooms start to soften. Add the corn starch to the stock/wine mixture and pour in. Add the Paremesan cheese and stir until it begins to thicken. Simmer another 5 minutes. Add a bit more stock if it gets too thick. Just before serving, stir in the fresh basil.
Serve over rice or pasta. Garnish with extra Parmesan cheese and chopped basil before serving.