Chicken and Mushrooms

chicken and mushrooms

I was driving home tonight, wondering what to make with the chicken breasts I had left to thaw out. I finally decided to conduct an experiment with mushrooms and peppers, and to try to keep the fat content down.

Chicken and Mushrooms

  • 2 boneless, skinless chicken breasts, halved
  • 1/2 onion, diced
  • 1/2 red bell pepper, cut in strips
  • 1/4 cauliflower, in florets
  • 1/2 can chicken broth
  • 8-10 large mushrooms, peeled and quartered
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • 1/2 tablespoon cornstarch and 1/2 tablespoon flour

In a frying pan with a tight fitting lid, set to medium high heat ,put a tablespoon of oil and add the chicken breasts. Season with salt and pepper, and cook until nicely browned. Remove from the pan, and lower the heat to medium. Add a tablespoon of oil and the onion and cook until browned. Then put the chicken breasts back in the pan, and add the peppers and cauliflower and chicken broth. Turn the heat to low and put the lid on. At this point, I started potatoes combined with celery root on to boil, and put a tablespoon of oil in a separate frying pan. When the oil was hot, I added the mushrooms, and sauteed them until they were browned. I kept them on the back of the stove and after 15-20 minutes (when the potatoes were ready to mash), I added them to the chicken mixture. I mashed the potatoes and mixed enough water into the flour and cornstarch to make a runny paste, which I added in small amounts to the liquid in the frying pan, making a gravy. I added a couple of teaspoons of sweet chili sauce at the end to liven it up.

Total time was about 35 minutes. This made 2 generous portions.

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