3-4 chicken breasts, (each breast is cut lengthwise into 3 or 4 slices)
1/2 lemon, juiced
150 ml evaporated milk
3 garlic cloves, minced
1 cube maggi, dissolved in 3/4 cup water
1 tsp basil
1 tsp oregano
1 tbsp flour
Fry the chicken fillets in butter. When golden on both sides, remove and set aside.
Fry the garlic, herbs and mushrooms. Cover and allow to simmer for around 5 minutes.
Remove the mushroom chucks and set aside with the chicken.
Lower heat considerably, sprinkle flour little by little stirring all the while. When you get a soft paste, allow to cook for 2 minutes. But continue to stir.
Add the maggi chicken broth in a slow and steady trickle. You should now have a clumpy mess, somewhat reminiscent of a sauce. Fear not! Just break up the clumps with a fork and continue to stir. You should now have a beautifully fragrant sauce.
Stir in the milk like this.
It now should look like this.
Throw in the chicken and mushrooms. Stir, stir.
Add the lemon juice, stir some more. Your chicken fillets with mushroom sauce is now ready.
I prefer to leave it simmering for 10 minutes, just so the flavors fuse together perfectly.
But if your tummys' a rumblin', no need to wait.
Serve hot with steamed white rice.