Creamy mushroom chicken

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

Prep:20 mins
Cook:40 mins

Serves 4
Easy

Nutrition per serving

kcal 574
fat 48g
saturates 25g
carbs 5g
sugars 0g
fibre 2g
protein 30g
salt 1.17g

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)

Method

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.
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.
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.