Creamy Parmesan & Garlic Mushroom Chicken with Roasted Carrot and Zucchini
  • Prep time: 35 minutes
  • Calories: 600
Ready in just 35 minutes and teeming with taste, Creamy Parmesan & Garlic Mushroom Chicken will wow the entire family. Cooking everything in a single pan is a great way to develop deep flavour whilst keeping it simple. Dishes will be a breeze as plates will most likely be licked clean!
Ingredients
  • 2 of Carrot
  • 1 of Zucchini
  • 1 of Garlic Clove
  • 200 g of Mushrooms
  • 2 of Chicken Breast
  • 100 g of Mushroom Chicken Cream
  • 12 Tbsp of Cornflour (GF)
  • 14 Cup of Parmesan (Shredded)
  • 1 75g Pack of Baby Spinach
Recipe

Prepare Ingredients:

Preheat oven to 200°C. Cut the carrots and zucchini into 8 cm long, 112 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 112 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 12 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!