Creamy Mushroom Chicken

Creamy Mushroom Chicken

Ready in 35 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, March 4, 2018.

With autumn vegetable salad



  • 1 butternut pumpkin
  • 1 beetroot
  • 2 carrots
  • 2 teaspoons oil, for cooking (or use spray oil)
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • ½ teaspoon honey
  • 1/3 bag baby spinach


  • 1 punnet mushrooms
  • 1 clove garlic
  • 1 brown onion
  • 1-2 tablespoons rosemary leaves
  • 2 teaspoons oil, for cooking (or use spray oil)
  • 1-2 teaspoons mustard (e.g. Dijon, wholegrain) (optional)
  • ½-2/3 cup chicken stock
  • 125g lite sour cream


  • 1 tablespoon picked rosemary leaves


  1. Preheat oven to 230°C. Line an oven tray with baking paper. Dice pumpkin 2-3cm; scrub beetroot and dice 1-2cm; quarter carrots lengthways and roughly chop. Toss veggies on prepared tray with oil, season and roast for 22-25 minutes, until lightly golden and tender.
  2. Slice mushrooms; finely chop garlic; thinly slice onion; finely chop rosemary leaves; pat chicken dry and slice into 2cm strips.
  3. Heat 1 teaspoon the oil in a large fry-pan on high heat until very hot. Season chicken then cook for 3-4 minutes, until almost cooked through. Set aside on a plate. Wipe pan clean, return to heat and add remaining oil.
  4. Cook mushrooms, onion and garlic with a pinch of salt for 3-4 minutes, stirring often, until lightly caramelised and starting to soften.
  5. Add mustard (if using), rosemary, stock, chicken and any resting juices. Bring to a simmer and cook for 3-4 minutes, until chicken is fully cooked through. Add a little more stock if there is not much liquid left.
  6. Remove pan from heat, stir though sour cream and season to taste. Set aside, covered.
  7. In a large bowl, whisk together vinegar, mustard and honey. Add roasted vegetables to bowl with dressing. Toss and leave to cool for 2-3 minutes before tossing through spinach.
  8. TO SERVE divide autumn vegetable salad between plates. Top with creamy mushroom chicken and sauce. Sprinkle over picked rosemary leaves.

Nutritional Information

Energy 1528 kj
365 kcal
Protein 37.8g
Carbohydrate 22.5g
Fat 12.2g