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English Minced Chicken

This was probably the first meal I learned to cook to impress the ladies. It is simple and tasty. On one memorable occasion I cooked this when in my second year at university for three women, one of whom is now my wife. I think they were quite surprised that the hairy rugby player could cook. This recipe was done on a lunchtime televison programme which I was watching when I was ill. I was still at school. I cannot remember which one or who cooked it now, some fifteen or so years later, but the recipe was easy enough to remember.


The guy on the television informed me that the original meaning of the verb "to mince" was "to cut thinly". So cut the chicken breasts into thin strips. Chop up the spring onions into half inch pieces and put aside. Melt the butter in a frying pan over a medium heat, do not let it burn. When the butter is melted add the chicken and fry gently until just undercooked. Add the cream and bubble for a minute or so. Now put in the chopped spring onions and bubble for a further minute or until the chicken is just cooked. The idea is that the onions retain some of their crunch.


Serve on rice, pasta or noodles. Being mushroom addicts we sometimes add them to this dish, about a minute or so before the cream.

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Last updated by : Andy Jackson on 08/12/13
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