Creamy mushroom chicken
Serves 4
Easy
Prep:
Cook:
Need some comfort on a chilly evening? Enjoy this creamy mushroom chicken with pasta, potatoes or rice for an easy midweek meal the whole family will love
Skip to ingredients
Units:
- 500g chestnut mushroomssliced
- 1 ½ tbsp vegetable or sunflower oil
- 2 large chicken breastssliced in half lengthways through the middle
- 1 onionfinely chopped
- 2 garlic clovesfinely grated or crushed
- 500ml chicken stock
- 300ml double cream
- 2 tsp Dijon mustard
- chopped parsleyto serve (optional)
Nutrition: Per serving
- kcal574
- fat48g
- saturates25g
- carbs5g
- sugars4g
- fibre2g
- protein30g
- salt1.17g
Method
step 1
Heat a large frying pan or casserole dish over a medium heat and dry-fry the mushrooms for 8-10 mins (keep stirring so they don't burn) until they’ve released their liquid and this has evaporated. Drizzle in half the oil and fry for 4-6 mins until golden. Lift out the mushrooms, leaving any oil behind.
step 2
Drizzle in the remaining oil, then fry the chicken for a couple of minutes on each side until golden. Remove from the pan, leaving the oil behind. Stir in the onion, reduce the heat to medium-low and cook for 8-10 mins until softened. Stir in the garlic, cook for a minute, then pour in the chicken stock.
step 3
Add the chicken and mushrooms back into the pan, bring to a simmer, and cook for 20-25 mins until the chicken is cooked through and the liquid has reduced. Pour in the cream and spoon in the Dijon mustard. Mix to combine, then cook for another 2-3 mins on a low heat. Scatter with parsley before serving.
