Creamy Mushroom Chicken

With autumn vegetable salad

Fresh Start Lite 20
Creamy Mushroom Chicken

This dish most recently appeared in Fresh Start Lite 20 on Sunday, March 4, 2018.


  • 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.
  • SERVES 4

Nutritional Information

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


  • Pantry staple
  • * Shared ingredient with another recipe

Do you like the sound of this recipe?

See Fresh Start Lite 20