Creamy Chicken & Mushroom One Pan Skillet (Serves 2)
Ingredients: 350g chicken breast, sliced 500g mushrooms, sliced 1 red onion, thinly sliced 1 red pepper, thinly sliced 2 cloves of garlic, minced 1/2 chilli, minced 1/2 cup of chicken stock 4 tbsp almond milk 1 tbsp wholegrain mustard 1/4 tsp coconut oil Salt & Pepper Fresh basil to garnish
Method: 1. Heat a large pan with some coconut oil and brown the chicken with a good pinch of coarse salt, once cooked through remove from the pan and set aside. 2. Saute the onions, once they start to become translucent add in the chilli and garlic and saute for another 2-3 minutes before adding the peppers with a sprinkle of coarse salt. 3. Next add the mushrooms and cook for 1-2 minutes, until they begin to brown. Then add the stock, almond milk and mustard to the pan and mix thoroughly. 4. Once the sauce has come together, add the chicken back into the pan, allow the mixture to come to a boil, reduce the sauce to a simmer and cook for a further 10-15 minutes until the chicken is fully cooked through and the sauce has thickened. 5. Sprinkle with fresh basil and serve.
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