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Champignon Chicken

Serves 4


  • 3 chicken fillets, skinned
  • 1/4 cup seasoned flour
  • 1/2 teaspoon cayenne pepper
  • 15g Australian butter
  • 1 onion, chopped
  • 3/4 cup tomato puree
  • 1 x 190g can champignons, drained
  • 1 cup Australian buttermilk
Download Recipe (PDF)


  1. Cut chicken into strips. Combine flour and cayenne pepper and coat chicken pieces. Melt butter in a pan and saute onion and chicken and cook until browned. Add tomato puree, champignons and buttermilk and heat without boiling.


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