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Creamy mushroom chicken

Creamy mushroom chicken on a sharing dish

Creamy mushroom chicken

Name: Creamy mushroom chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 500g chestnut mushrooms sliced; 1 ½ tbsp vegetable or sunflower oil; 2 large chicken breasts sliced in half lengthways through the middle; 1 onion finely chopped; 2 garlic cloves finely grated or crushed; 500ml chicken stock; 300ml double cream; 2 tsp Dijon mustard; chopped parsley to serve (optional)

Samuel Goldsmith

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 5 out of 5.5 ratingsRate

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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

Egg-free

High-protein

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

500g chestnut mushrooms

sliced
1 ½ tbsp vegetable or sunflower oil
2 large chicken breasts

sliced in half lengthways through the middle
1 onion

finely chopped
2 garlic cloves

finely grated or crushed
500ml chicken stock
300ml double cream
2 tsp Dijon mustard
chopped parsley

to serve (optional)

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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.

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A star rating of 5 out of 5.5 ratings

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