A work colleague and friend recommended a Hairy Bikers recipe on the BBC Food website and this recipe for creamy mushroom chicken appeared on the same page as a related recipe. I clicked into it to see if we had all the ingredients as it looked delicious. We did have all the ingredients, so out came 2 chicken breasts from the freezer and we had it for our evening meal that night. It’s a delicious dish with lovely moist chicken and a sauce that is so full of flavour, that is also surprisingly low in calories (391 per serving)…winner!!
The first time we had it we decided 'to be bad' and had some rice to go with it. The rice was great for soaking up the delicious sauce.
Tips
- We think this creamy mushroom chicken would also go well with some pasta or potatoes, or some extra vegetables on the side if you're looking to bulk it up a bit.
- The recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- spray olive oil
- 2 chicken breasts, skinless and trimmed (approx. 200g each)
- 0.5 onion, finely chopped
- 1 fat garlic clove, crushed
- 100g mixed or chestnut mushrooms, sliced
- 250ml chicken stock (made with 0.5 a stock cube or pot)
- salt and freshly ground black pepper
- 100ml half-fat crème fraiche
- 1 tbsp freshly chopped parsley, to garnish
- 300g broccoli, to serve
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Instructions
- Heat the spray oil in a non-stick frying pan on a medium heat, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside.
- In the same pan, add a little more oil and fry the onion for 2 to 3 minutes, or until translucent. Add the garlic and fry for another 1 to 2 minutes. Add the mushrooms and fry until golden brown (approx. 5 mins?). If they start to stick, add a little stock to the pan.
- Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight fitting lid, lower the heat and simmer for 12 to 15 minutes, or until the chicken is cooked through. Season with salt and freshly ground black pepper.
- Meanwhile, cook the broccoli in boiling salted water for 3 minutes.
- Stir the crème fraîche and parsley into the sauce and serve immediately with the broccoli.
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Creamy Mushroom Chicken
Ingredients
- spray olive oil
- 2 chicken breasts skinless and trimmed (approx. 200g each)
- 0.5 onion finely chopped
- 1 fat garlic clove crushed
- 100g mixed or chestnut mushrooms sliced
- 250ml chicken stock made with 0.5 a stock cube or pot
- salt and freshly ground black pepper
- 100ml half-fat crème fraiche
- 1 tbsp freshly chopped parsley to garnish
- 300g broccoli to serve
Instructions
- Heat the spray oil in a non-stick frying pan on a medium heat, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside.
- In the same pan, add a little more oil and fry the onion for 2 to 3 minutes, or until translucent. Add the garlic and fry for another 1 to 2 minutes. Add the mushrooms and fry until golden brown (approx. 5 mins?). If they start to stick, add a little stock to the pan.
- Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight fitting lid, lower the heat and simmer for 12 to 15 minutes, or until the chicken is cooked through. Season with salt and freshly ground black pepper.
- Meanwhile, cook the broccoli in boiling salted water for 3 minutes.
- Stir the crème fraîche and parsley into the sauce and serve immediately with the broccoli.
Notes
- We think this creamy mushroom chicken would also go well with some pasta or potatoes, or some extra vegetables on the side if you're looking to bulk it up a bit.
- The recipe is easily adapted if you’re cooking for less or more people.
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