Creamy Parmesan & Garlic Mushroom Chicken with Roasted Carrot and Zucchini
- Prep time: 35 minutes
- Calories: 600
- 2 of Carrot
- 1 of Zucchini
- 1 of Garlic Clove
- 200 g of Mushrooms
- 2 of Chicken Breast
- 100 g of Mushroom Chicken Cream
- 1⁄2 Tbsp of Cornflour (GF)
- 1⁄4 Cup of Parmesan (Shredded)
- 1 75g Pack of Baby Spinach
Prepare Ingredients:Preheat oven to 200°C. Cut the carrots and zucchini into 8 cm long, 11⁄2 cm wide sticks, making sure they are even thickness. Peel and mince the garlic. Cut mushrooms into 2 mm slices.
Make Carrot & Zucchini Fries:Place the carrots and zucchini on a lined baking tray. Season lightly with salt, pepper, 1 TBS parmesan and drizzle with olive oil. Roast, about 20-25 minutes, or until tender and browned. Remove from the oven and set aside as you finish cooking.
Cook Chicken:While still in the vacuum pack, firmly pound the chicken with the smooth side of a meat mallet to a thickness of 11⁄2 cm. Remove and pat dry chicken with paper towel. Heat oil in a large pan on medium heat. Cook for 4-5 minutes on each side or until browned and until no longer pink in the centre. Remove chicken and set aside on a plate, covering with foil to keep warm.
Cook Mushrooms:Add the sliced mushrooms and cook for 3-4 minutes until tender. Remove and set aside.
Prepare Sauce:In the same pan, add the mushroom chicken cream, garlic, remaining parmesan, cornflour and 1⁄2 cup of water. Slowly mix into the pan until well combined and the lumps are removed. Simmer, for about 3-4 minutes, stirring frequently until thickened, scraping up any bits left at the bottom of the pan. Taste and season with salt and pepper.
You Plate It:Add a few handfuls of spinach and let simmer until the spinach wilts. Add the mushrooms to the sauce. Divide the vegetables and chicken with the sauce between plates. Enjoy!