Chicken peas & mushrooms - hearty dishes


                             
I had this idea for a quick creamy chicken dish for a few days now . It was time to give it a shot . The whole family loved it .I'm not joking .Well , I love it ! It was creamy and flavorful .The mushrooms added an additional mean times to the chicken and the gravy went perfect .

Ingredients                                          
Serves 4
1 tbsp plain flour
salt and white pepper
4 skinless , boneless chicken
   breast about 140 g / 5 oz each,
   trimmed of all visible fat and 
   cut into 2 cm  / 3/4 inch cubes
1 tbsp  corn oil
8 pearl onions
2 garlic cloves, crushed
250 ml /8 fl oz chicken stock
2 carrots, diced
225 g / 8 oz frozen peas
1 yellow pepper , deseeded
   and diced
115 g / 4 oz white mushrooms, sliced
125 ml / 4 fl oz low fat plain yogurt
3 tbsp chopped fresh parsley

Method


1 . Spread out the flour on a dish and season with salt and pepper . Add the chicken and using your hands , coat in the flour . Heat the oil in a heavy based saucepan . Add the onions and garlic and cook over low heat , stirring occasionally for 5 minutes . Add the chicken and cook , stirring for 10 minutes or until just beginning to colour .

2 . Gradually stir in the stock , then add the carrots , celery and peas . Bring to the boil , then reduce the heat , cover and simmer for 5 minutes , Add the pepper and mushrooms , cover and simmer for a further 10 minutes .

3 . Stir in the yogurt and chopped parsley and season with salt and pepper .Cook for 1-2 minutes or until heated through , then transfer to 4 large , warmed serving plates and serve immediately .

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