Clean and slice the mushrooms. Peel and chop the garlic. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chickenbreasts. Fry for 2-3 min on each side until browned. Transfer the chicken to a plate. Reserve the pan.
2 Fry mushrooms
Return the pan to a high heat with another drizzle of oil. Fry the mushrooms for 7-8 min until browned. Reduce the heat to medium-low and add the garlic. Cook for 1 min further.
3 Simmer sauce
Return the chicken breasts to the pan with the cookingcream, measuredwater, stockcube, salt and pepper. Simmer covered, for 8-10 min until the chicken is cooked through.
4 Boil vegetables
Meanwhile, separate the broccoli and cauliflower into florets. Boil the vegetables in lightly salted water (cauliflower for 8 min and broccoli for 5 min.) Meanwhile, grate the Parmesan.
Once the chicken is cooked, add the grated Parmesan to the pan. Cook for 2-3 min or until the sauce begins to thicken. If the sauce is too thick add a splash of water. Mix well. Serve the chicken and the sauce with the vegetables to the side.
Tips for fussy eaters
Serve with boiled rice or pasta.
Fry the mushrooms until well browned. Their flavour will intensify the crispier they become.
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