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 (and minimising washing up!). 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 thin slices.

Make Carrot & Zucchini Fries:

Place the carrots and zucchini on a lined baking tray. Season lightly with salt, pepper, and 1 Tbsp parmesan, and drizzle with olive oil. Roast, about 20-25 minutes or until tender and browned. Remove from the oven, set aside and keep warm.

Cook Chicken:

While still in the vacuum pack, pound the chicken with the smooth side of a meat mallet to 112 cm thick. Remove and pat dry with paper towel. Heat oil in a large pan on medium heat. Season chicken and cook for 4-5 minutes on each side or until browned and no longer pink in the centre. Remove chicken and set aside, covering with foil to keep warm.

Cook Mushrooms:

Add the sliced mushrooms to the pan 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 water. Slowly mix in the pan until well combined and without lumps. 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 sauteed mushrooms to the sauce. Divide the vegetables and chicken between plates, cover with the sauce. Enjoy!