August 5th, 2019

Keeping food simple, healthy and delicious has been my manta for the pasted 20 years now, ever still Matthew my middle son became a type 1 diabetic. Even more so when my late wife Alison was diagnosed with stage four cancer back in 2008. My philosophy about food has been to use fresh ingredients and make it yourself. Then at least you have a good idea about what you are putting into your body to maximize your health. I'm not into today's supper foods, fad diets and latest celeb eating routines. Using one ingredient foods such as fruits, vegetables, pulses, nuts, seeds, unprocessed grains and lean proteins give you the best nutrition for your body. So follow along and make this easy creamy chicken dish tonight for your family and friends and see how "real food" can be amazingly tasty and simple to make.

Chicken with Creamy Mushroom Sauce
Serves 4

4x 6oz certified organic chicken breasts
Sea salt and pepper
2 tablespoons olive oil
½ medium onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 cups chestnut mushrooms, thinly sliced
1 cup low in sodium chicken stock
1x 7oz tub crème fraîche
2 tablespoons freshly chopped parsley
To serve, roasted carrots and asparagus
Preheat oven to 380'F

How to make:
Place a large frying pan over a medium to high heat on the stove. Season the chicken breast with salt and pepper. Add the oil to the hot pan, followed by the chicken breasts and fry for about 5 minutes, or until well browned, then turn over and continue to cook for a further 5 minutes. Remove each breast from the pan and place onto a roasting tray. Pop in the oven for 10 minutes.

In the same pan, add a little more oil if needed and fry the onions for 2-3 minutes, or until translucent. Add the garlic and fry for another 1 minute. Add the mushrooms and fry until golden-brown.

Stir in the stock. Bring to the boil and cook for 5 minutes, remove the pan from the heat and stir in the crème fraîche and parsley.

Check that the chicken is thoroughly cooked, remove from the oven and serve with the mushroom sauce, roasted carrots and steamed asparagus.


Chef Mark .

Copyright © 2018, 2019 Mark Allison