Basil cream chicken with mushrooms is a dish I used to throw together for friends when I was a poor uni student – it’s impressive enough for entertaining, cheap enough on a shoestring, and tasty enough to please everyone.
I find that it’s essential to serve this chicken recipe with some steamed greens, otherwise you risk it being a little stodgy and rich.
For last night’s dinner MrQ sourced a lovely bunch of purple sprouting broccoli from Waitrose, so it was a side dish of purple, rather than green!
We’ve always got a basil plant in the house – basil is so easy to grow, and quite hardy in the right environment (even easier to keep thriving than parsley!), and it’s worth investing the £2 in a plant, as you’ll need a fair bit for this recipe.
You can also use white wine instead of chicken stock – I’ve presented the budget option, but the sky is the limit!