Chicken with Creamy Mushroom Sauce
A classic flavour combination, chicken with a creamy mushroom sauce is comforting and delicious.
Servings 4 serves
Ingredients
- 500 g chicken breast cut into 4 pieces
- 1 Tbs plain flour
- 2 Tbs butter
- 200 g mushrooms sliced
- 1 tsp garlic crushed
- 1/3 cup water
- 1 chicken stock cube
- 1/2 cup light thickened cream
- 20 g parmesan cheese grated
- 1 bunch broccolini
- 700 g sweet potato peeled and diced
- 1 Tbs milk
Instructions
- Bring a large pot of water to a boil. Add the sweet potato and cook for 10-15 minutes, or until softened. Drain and mash with 1 tablespoon of milk.
- Sprinkle the chicken halves with flour, salt, and pepper, coating the chicken evenly.
- Heat a large frying pan over medium heat, add 1 tablespoon of butter, and cook the chicken for 3-4 minutes on each side, or until just cooked through and golden. Set aside.
- Add the remaining 1 tablespoon of butter and the mushrooms. Cook for about 5 minutes, or until softened. Add the garlic and stir for 30 seconds.
- Meanwhile, bring a small pot of water to a boil. Cook the broccolini for 5 minutes, then drain.
- To the frying pan, add the water, chicken stock powder, and cream. Bring to a gentle simmer for about 2 minutes, or until the sauce has thickened slightly. Stir in the Parmesan cheese, return the chicken to the pan, and heat through for 1 minute.
- Serve the chicken with sweet potato mash and broccolini, topped with mushroom sauce. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Garlic: Fresh garlic, finely minced or crushed, instead of jarred garlic with added oils, preservatives or flavourings.
- Chicken stock: Use homemade chicken stock or a chicken stock/broth with a short, recognisable ingredient list and minimal additives.
- Cream: Use regular cream with minimal ingredients, or a simple homemade cream sauce.
- Parmesan cheese, grated: Choose a block of Parmesan and grate it yourself, rather than pre-grated cheese with anti-caking agents.