Creamy Garlic Chicken & Mushroom with Wild Mushroom Couscous
Simple, tasty and a little indulgent – this creamy chicken and mushroom is great for an easy dinner for two. For a lower fat version, you can use a reduced-fat crème fraiche (cook the chicken until cooked through and then stir the crème fraiche in over a low heat to prevent the sauce splitting). Serve with a side of your favourite greens.
Season the chicken with salt and pepper. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat and fry the chicken strips until seared and lightly golden all over. Remove from the pan and set aside.
Add 1 tablespoon of oil to the pan and add the shallots and mushrooms. Fry for 4-5 minutes over a medium heat until golden. Add the garlic and thyme and cook for 30 seconds until fragrant.
Stir in the stock and mustard. Bring to the boil and simmer until the liquid has reduced by half. Reduce the heat to medium-low and stir in the cream. Return the chicken and any resting juices to the pan and simmer for 6-8 minutes or until the chicken is cooked through. Stir through half the parsley, a pinch of paprika and check for seasoning.
Meanwhile, prepare the couscous according to the packet instructions.
Divide the couscous between two serving plates, place the chicken to one side and spoon over the sauce. Garnish with the remaining parsley and a grind of black pepper.
- 1 tbsp light olive oil, plus extra for drizzling
- 2 chicken breast, boneless, skinless, sliced
- 175g button or chestnut mushrooms (or use a mix of mushrooms), sliced
- 2 shallots or 1 small onion, chopped
- 2-3 cloves of garlic, minced
- 1 tsp fresh thyme leaves
- 150ml chicken stock
- ½ tsp Dijon mustard
- 80-100ml double cream
- 2 tbsp chopped parsley
- pinch of paprika (optional)
- 1 packet of Ainsley Harriott Wild Mushroom Couscous