Tag Archives: chicken

Easy pan grilled chicken with mushroom sauce

IMG_4942It’s one of those delicious meals for busy moms or even bachelors who wants their food to be served in less than 30 mns. Incredibly flexible dish, can be served with grilled or sauteed vegetables, with mashed potatoes or even pasta.

To create the easiest and quickest mushroom gravy you need:

  • 4 cups of water
  • one sachet of mushroom soup (50g)
  • 2 cubes chicken stock (20g)
  • 3 tbsp flour
  • 1 cup sliced mushroom
  • 1 tbsp whiskey

Choose your favorite brand of mushroom soup and prepare the creamiest and most tasty gravy for your quick meal. Combine water, mushroom soup, chicken stock and flour in a casserole, mix well and bring to boil. Keep whisking all the time to get the consistency you need, about 3-4 minutes.

Add the mushroom slices and boil for two more minutes. Take off the heat and add the whiskey. It will give it the twist you will enjoy. Eh voila the gravy is ready.

IMG_4935Season around 800g of chicken breast with salt and pepper and pan grill. Do not flip the chicken many times, they will become dry and chewy. Keep each side around 4-5 minutes for tender and juicy result. This quantity will serve 4 people.

Serve it along with what you fancy to eat, personally i like mashed potatoes and sautéed vegetables in salt and butter.

IMG_4943You will probably make it a regular in your home but what I promise for sure you will lick your plate clean, not a single drop will be left at all. Enjoy!

IMG_4938IMG_4931If you like this post give it some likes and shares to spread the love. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More delicious posts are yet to come.

Savoury chicken crêpes with creamy mushroom sauce

IMG_2309These elegant crêpes stuffed with grilled chicken are all you need to indulge in a tender creamy dream. You can make the basic crêpes ahead of time to make this dish served in less than 30 minutes.

To make the batter for these blondies  you need: (Nigella lawson recipe)

  • 1 cup flour
  • 1 1/3 cup milk
  • 1 egg
  • 2 tbsp melted butter

Place the batter in the refrigerator for half an hour before using. This allows the bubbles to subside so they will be less likely to tear during cooking. This batter can stay up to 48h in the fridge. Recipe yields 6x (20cm) crêpes.

Savoury chicken crêpes with creamy mushroom sauceFor the stuffing and sauce you need:

  • 500g chicken breasts cut in medium stripes
  • 150g mushroom sliced
  • 1 medium onion chopped finely
  • 1 tbsp butter
  • 1/2 cup white wine (optional)
  • 500ml heavy cream
  • salt to taste
  • emmental cheese for garnish

In a sauce pan, on a medium heat cook the onion and mushroom with the butter until tender and fragrant. Add the chicken and cook until well done for about 7 minutes then add the cream and wine (optional). When the first bubble starts to form, put heat to low and simmer uncovered for 5 minutes or until the sauce starts to thicken.

Remove from heat and let it cool to room temperature before stuffing the crêpes to prevent from tearing. Don’t put too much of the sauce inside the crêpes, they won’t stay as firm.

Savoury chicken crêpes with creamy mushroom sauceThis quantity is enough for the 6 crêpes. Lay them in the baking dish, drizzle the remaining sauce on top and sprinkle over the cheese to bake in the oven (180°C) for 10-12 minutes.

Savoury chicken crêpes with creamy mushroom sauce

Savour these golden elegant crêpes and feel love with every bite! Am sure it’s so irresistible that many of you is going to try it!

Savoury chicken crêpes with creamy mushroom sauce

Savoury chicken crêpes with creamy mushroom sauce

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honey ginger glazed chicken

honey - soy glazed chicken

The most delicious oven roasted chicken you will ever eat! Honey, soy, ginger and garlic combined to make this succulent glaze.

It only takes few minutes to prepare the marinade. Pour it over the  chicken and let it rest in the fridge for couple of hours to absorb more moisture and the result is a sweet glazed oven-roasted chicken that is incredibly tender.

honey - soy glazed chickenSuch a luscious and savory lacquered chicken pairs perfect with potatoes, rice or noodles. I had some leftover of sesame ginger rice, it went great together, with the extra glaze i did.

For that you need:

  • 10 pieces of chicken (you can use breasts, thighs, full legs or just drumsticks)
  • 3/4 cup soy
  • 1/2 cup honey
  • 5 garlic cloves minced
  • 1/2 cup freshly grated ginger
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil

Combine together all ingredients and pour over the chicken. Keep it in the fridge to marinate at least 2 hours to overnight until time of baking.

Preheat oven 240°C and bake for 45 minutes. Keep an eye on the chicken and be careful not to overcook it.

honey - soy glazed chicken

The sweet smell was filling the house, I was preparing the table to take some pictures (for this post) when Antoun came in from work to have lunch. This is the most challenging part, not letting him dig in before i take the pictures. I only had 3 minutes, I don’t blame him actually, i was in a hurry too, they looked so delicious, they made my mouth water!

honey - soy glazed chicken

honey - soy glazed chicken

This meal is so rich in flavors, it caters all tastes. Try it!

To “nouilles” lovers – (creamy chicken tagliatelle)


If you try to google “nouilles” without “lebanese” you will not find any recipe near to the one our mums cook. I don’t know why it’s called nouilles it’s not even an arabic word, but  you can call it in other words, creamy chicken tagliatelle.


Very simple and easy recipe, but it takes time and care. When you savour it, you will know why it’s one of the favorite dishes for the majority of the lebanese.


The nouilles as we know it: (yields 6-8 servings)

  • 500g tagliatelle
  • 200g ham cut in pieces (optional)
  • 100g parmesan or mozzarella
  • 1 kg chicken (boneless thighs or breast) cut in pieces
  • 1 tbsp butter
  • 1 cup sliced mushroom
  • 1 small onion chopped finely
  • 1/2 cup white wine
  • salt to taste

For the cream sauce:

  • 4 cups milk
  • 2 cups heavy cream
  • 6 tbsp flour
  • 100g butter
  • salt to taste
  • dash of nutmeg (optional)



Cook the tagliatelle as per pack instructions for al dente, it will continue cooking in the oven. Drain and keep aside.

Heat the butter and cook the onion and mushrooms until fragrant (3-4 minutes) then add the chicken and keep cooking until almost done. Add the wine (for a deeper flavor) and cook until half the liquid is evaporated.

To make the sauce, heat the butter until melted but not colored. Add the flour and cook for few minutes until light golden brown. Add the milk and cream one cup at a time and whisk continuously until smooth. Bring to boil then cook for 30 seconds before removing from heat. Season with salt and nutmeg (optional). If you are cheese lover, you can add a handful grated parmesan to the bechamel to give it rich flavor.

Stir in the chicken and ham (I mentioned that the ham is optional for the people who doesn’t like the taste) and pour over the tagliatelle and mix until all components are well incorporated.

Put the mix in a baking dish and sprinkle the cheese on top. Bake (on 180°C) for 15-20 minutes until golden brown.


Enjoy the pleasure on a plate, indulge in rich flavors and sahtein a la libanaise!

wholesome salade fermiere

salade fermiere

There is always a salubrious option that you can take when trying to eat healthy. La salade fermiere is a full meal salad, not just health-giving but also delectable.

Very easy and suitable when you want your meal to be on your table in less than 20 minutes.

salade fermiere

To make this salad you need: (4 persons)

  • 400g grilled chicken
  • 1 medium iceberg lettuce
  • 1 big green apple cut in slices
  • 60g dried raisin (washed and soaked in water for 10 minutes)
  • 80g walnut (washed and soaked in water for 10 minutes)
  • 150g shredded gruyere


  • juice of one big lemon
  • 1 tbsp moutarde a l’ancienne
  • 1 tsp dijon mustard
  • 1 tsp brown sugar
  • 2 tbsp olive oil

salade fermiere

A salutary salad that you will be making at least once a week! Personally i love the different tastes that blends perfectly together, especially with the heavenly dressing! Healthy salad doesn’t mean boring salad! Enjoy.

salade fermiere