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Dunelm of chicken
- To Serve
Two
- Difficulty
Easy
Published 1978
A dunelm is a Scottish hash that can be made of chicken or veal, usually in conjunction with mushrooms and cream.
Ingredients
225 g 8 oz 100 g
Method
Cut the chicken into tiny slices the size of a 50 pence piece.
Slice the mushrooms thinly and soften them gently in the butter until they are limp. Add the chicken stock, salt and pepper, lemon juice and chopped tarragon and bring to the boil. Boil until the liquid has reduced by half, then add the cream and boil for 4 minutes. Put in the chicken, turn down the heat, and let it heat rig
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