Cabbage stuffed with Ricotta, feta and kale. Roasted with green beans and sliced potatoes. I served this with a brussel sprouts and peanut salad.

A warm dish for winter!

Another cold day in Melbourne. Winter has officially started 4 days back. I do enjoy these cold days compared to hot Madras summers, even with the colds and flus that hit the whole family. Yesterday we had a warm chicken dish with mushrooms and sour cream. It was a quickly put together dish to use up the left over sour cream and mushrooms and a packet of stock. It tasted delicious with multigrain bread. The recipe is as follows

1 chicken breast (mine was 300 grams)

2 cups of button mushrooms sliced

1 cup stock (i had a 375ml pack)

2 tbsp flour mixed with some salt and pepper

2 tbsp sour cream

2 cloves garlic crushed

1 tsp paprika or chilli flakes

2 tsp Herbs like basil or mixed dry herbs

More pepper for garnishing

Slice the chicken breast into medium pieces. You can slice them thinly or into 1 or 2cm cubes. Coat them in the flour mixture. Heat some oil or butter on the pan and brown the chicken slightly. Once browned, add garlic, stock, mushrooms, sour cream, paprika and herbs. Add salt if you wish. This is not required if your stock has salt in it. Close the dish with a lid and leave it for 30 minutes on medium hear stirring occasionally. Once done garnish with more pepper.

I loved this quick and easy dish and have got some for lunch today. Yum!