I could not find the Paarman White Sauce Powder so I did make my own but will definately keep an eye out for it!

If you see it around #PMB , please let me know


  • 4 chicken breast fillets, each cut across the grain into 5-6 slices or 400g whole mini fillets
  • Ina Paarman’s Chicken Spice
  • 1 T (15ml) butter
  • 2 T (30ml) olive or canola oil
  • 200g button mushrooms, sliced -Mushrooms and Peppers were from my Monthly Delivery Country HampersĀ 
  • 2 T (30ml) Ina Paarman’s White Sauce Powder
  • 1 cup (250ml) full cream milk
  • 1 x 25g Ina Paarman’s Liquid Chicken Stock
  • I also sprinkled my #BoneBroth from The Harvest Table into the meal!
  • I added green peppers also from Country Hampers



Lightly season chicken with Chicken Spice.

Heat butter and oil in a frying pan and add chicken, cooking on both sides until just lightly browned.

Add sliced mushrooms and stir-fry with chicken for 1 minute, just to develop the flavour.

Mix the White Sauce Powder with a little milk to form a slurry then add it, with the rest of the milk and the of Liquid Chicken Stock, to the cooked chicken. Bring to the boil for 1 minute.


Serve with rice or tagliatelle noodles and a salad.

Author: Mel Martin