As you’ll know if you’re a regular visitor to this blog, I’m a big fan of condensed mushroom soup used as a sauce. It’s cheap and less faffy to make. Obviously at times I feel the need to make everything from scratch but most of the time, if a creamy mushroom sauce is needed, I use condensed soup. I had the recipe for this dish in my head for a few days. I was expecting it to taste nice but I wasn’t prepared for it to be this delicious!
1 stick of celery
1/2 a medium courgette
4-6 large mushrooms
1 large clove of garlic
100g of fine green beans (usually 1 small pack)
3 chicken breasts
2 dtsp of coconut oil
1 tsp mustard powder
Salt and pepper to taste
Wrap each breast in cling film. Twist the ends very tightly and tie in a knot as close to the chicken as possible. Place in a big pan of boiling water and poach for 20 mins.
In another pan, melt the coconut oil and finely dice the onion and celery. Fry off over a low heat for 2-3mins. Finely dice the courgette and mushrooms then add to the pan. Fry for another 2 mins the add the finely chopped garlic. Over a low heat fry and stir regularly.
When it’s 5 mins to the finishing time of the chicken, add the green beans to a steamer and steam for 5 mins (or lightly simmer for same). Chop up and add to the vegetables.
When the chicken is cooked, transfer to some kitchen roll/towel and open the cling film. There will be some residual water in the parcel. Add this to a clean pan. Chop up the breasts and add to the vegetables stirring thoroughly so the is coated in the coconut oil.
In the pan with the water, add the tin of mushroom soup and whisk into the water. Season with salt and pepper and whisk in the mustard powder. Add the chicken and vegetables to the sauce and combine thoroughly. I served it with new potatoes but I would imagine it would go very well with something like asparagus. As an vegetarian alternative, maybe quorn or tofu would work.
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