Non dairy creamy mushroom chicken
Using fresh oregano and sage the non dairy creamy mushroom chicken is both dairy and gluten free with a lovely flavour and taste.
Servings 4 people
Equipment
- 1 Large frying plan
- 1 Chef Knife
Ingredients
- 4 Chicken breasts
- 1 tbsp Oregano Chopped
- 1 tbsp Sage Chopped
- 1 Onion Chopped
- 200 ml Coconut Double Cream
- 2 cloves Garlic Chopped and crushed
- 1 Carrot Chopped
- 200 g Sliced Mushrooms
- 200 g Peas Fresh or Frozen
- Salt and Pepper
- 2 tbsp Olive oil
Instructions
- Fry the chickenCover the chicken breast and salt and pepperAdd some olive oil into a large frying pan and fry the chicken breasts until brown and cooked. About 5 to 10 minutesRemove the chicken from the pan and keep warm (on a plate covered with aluminium foil)
- Fry the vegetablesAdd the chopped onions, garlic and carrot into the pan and fry until the onions become softAdd the mushrooms, oregano and sage and fry until the mushrooms start to get soft,
- Make the sauceLower the heat and add the chicken breast back into the pan, then add the coconut double cream and simmer half covered for about 5 minutes.Then add the frozen peas and continue simmering for another 15 minutes, turning the chicken breast over now and then.
- Finalise the mealRemove chicken breast onto 4 plates and cover with the sauce.
Video
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