Creamy Chicken & Mushroom Sauce

A simple chicken dinner with a deliciously creamy mushroom twist! Serve with your choice of mashed potato, rice, pasta or if you prefer to cut the carbs - serve with your favourite steamed veggies.

Creamy chicken and mushroom sauce

Serves: 4ppl, Prep time 5min, cook time 40min

Ingredients:

500g King Oysters, sliced

1 large red onion, sliced

1 garlic clove, diced

4 chicken breasts

400ml Chicken stock

200-300ml cream

Chives, diced for garnish

Olive oil for frying

Salt and pepper to taste

Instructions:

1. Heat a little oil in a non-stick frying pan.

2. Season the chicken breasts and sear for approx. 1 minute on each side. Reduce the heat and cook for a further approx. 4 minutes on each side, until cooked through. Remove from the pan and keep warm.

3. While the chicken is cooking, prepare the mushrooms, onion, garlic and chives by slicing or chopping to your desired size.

4. Add a little more oil to the pan and cook the mushrooms for approx. 8 minutes, stirring occasionally, until their moisture has evaporated and they are golden brown. Remove, season with salt and set aside.

5. Reduce the heat and sauté the onion and garlic in the same pan until softened.

6. Return the mushrooms to the pan. Add the chicken stock and cream and simmer for approx. 10 minutes, until the sauce has reduced and become creamy.

7. Return the chicken breasts to the pan and simmer gently until heated through.

8. Serve with pasta, rice, mashed potato or your choice of steamed veggies. Garnish with chives

Tip from the team: “Your kids aren't that keen on mushrooms? Blend the creamy sauce until smooth before returning the chicken to the pan - Stef”.