Chicken Breast in Creamy Mushroom Sauce
with rice, broccoli & gomashio
You'll give the chicken breast in this dish an original twist by seasoning it with gomashio-herb mix. This is a seasoning made from sesame seeds and green herbs.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
125 g
Mushrooms
75 g
White long grain rice
½ sachet(s)
Gomashio-herb mix
(Contains Sesame, Celery)
1 piece
Chicken breast with Mediterranean herbs
75 g
Cooking cream
(Contains Milk)
½ piece
Red onion
100 g
Broccoli
Not included in your delivery
¾ tablespoon
Olive oil
¼ piece
Low sodium chicken stock cube
1 teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of water for the rice and broccoli. Quarter the mushrooms and chop the onion. Cut the head of the broccoli into florets and dice the stem.
Did you know... mushrooms are high in phosphorus, which works with calcium to strengthen bones and teeth. Phosphorus is mainly found in meat, fish and dairy, but along with mushrooms there are also other plant-based sources such as pulses and wholegrains.
Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion with the mushrooms for 4 - 6 minutes or until the onion is soft and translucent, stirring regularly (see Tip). Season to taste with salt and pepper.
Tip: mushrooms absorb a lot of liquid during cooking, therefore it may seem as if they are burning - but trust the process and refrain from adding extra oil.
Heat a drizzle of olive oil in a frying pan over medium-high heat. Sear the chicken breast for 3 - 5 minutes until evenly browned.
To the mushrooms, add the cream and the mustard, then pour in the water and crumble in the stock cube (see pantry for amounts). Allow the sauce to reduce for 5 minutes (see Tip). Transfer the chicken breast to the sauce, then cover with the lid and allow to cook for a further 8 - 12 minutes.
Tip: stir the sauce regularly and taste as you go. If the sauce is too thin, increase the heat and remove the lid so as to allow the sauce to reduce further. If it is too thick, add an extra splash of water as needed.
Boil the rice for 5 - 6 minutes, covered, then add the broccoli and cook for a further 5 - 7 minutes. Drain and set aside.
Serve the rice and broccoli on plates and garnish with the gomashio-herb mix. Top with the chicken and creamy mushroom sauce.