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Sobia Bashir

Sobia Bashir

  • Home
  • About Me
  • Recipes
    • Beef Chicken Fish Fusion Gluten Free Lamb Seafood Sides and Dips Vegan Vegetarian
      Beef

      Bone Broth

      27th October 2020

      Beef

      Beef Burgers

      18th August 2020

      Chicken

      Crispy Chicken Dippers

      5th September 2022

      Chicken

      Thigh Spice

      22nd May 2020

      Chicken

      Chicken in Mushroom Sauce

      5th February 2020

      Chicken

      Zingy Chilli & Lemon Chicken

      8th May 2018

      Fish

      Seared Salmon Fillet with Chilli and Lemon

      5th May 2020

      Fusion

      Thigh Spice

      22nd May 2020

      Gluten Free

      Wheat Free Soft Flour Tacos

      8th March 2021

      Gluten Free

      Beef Burgers

      18th August 2020

      Gluten Free

      Aloo Moongray (Potato and Radish Seed Pod…

      11th August 2020

      Gluten Free

      Thigh Spice

      22nd May 2020

      Lamb

      Bone Broth

      27th October 2020

      Seafood

      Seared Salmon Fillet with Chilli and Lemon

      5th May 2020

      Seafood

      Salmon and Vegetable Pasta Bake

      27th March 2020

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      Tuna Pasta Bake

      3rd May 2018

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      7th May 2020

      Sides and Dips

      Tomato Salsa

      29th April 2018

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      15th April 2018

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      Aloo Moongray (Potato and Radish Seed Pod…

      11th August 2020

      Vegan

      Mexican Rice

      7th May 2020

      Vegan

      Shalgam (Turnip or Swede)

      22nd February 2020

      Vegan

      Aloo Palak

      30th January 2020

      Vegetarian

      Wheat Free Soft Flour Tacos

      8th March 2021

      Vegetarian

      Aloo Moongray (Potato and Radish Seed Pod…

      11th August 2020

      Vegetarian

      Mexican Rice

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      Vegetarian

      Shalgam (Turnip or Swede)

      22nd February 2020

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ChickenDinnerGluten FreeLunchMainsMealsRecipe

Chicken in Mushroom Sauce

written by Sobia Bashir 5th February 2020

My favourite food to eat lately, I can’t seem to get enough of it. Chicken in mushroom sauce goes great with a side of herby potatoes and lightly steamed, al dente vegetables of your choice…..my favourites are long stem broccoli and baby carrots. It’s a bit faffy but relatively quick once all the prep is done. You’ll love it I’m sure, just make sure you have breath mints at the ready because there is a ton of garlic in this!

Serves: 6 Prep Time: 30 minutes Cooking Time: 40 minutes

Ingredients

  • For the chicken:
  • 1 tbsp butter
  • 6 small chicken breasts
  • 1 medium white onion, diced
  • 4 cloves garlic, pureed or crushed
  • salt and pepper for seasoning
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • white wine (optional)
  • For the mushroom sauce:
  • 2 tbsp butter
  • 600g button mushrooms, sliced
  • 6-8 cloves of garlic, pureed or crushed
  • salt and pepper for seasoning
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 300ml creme fraiche

Instructions

For the mushroom sauce:

  1. Melt the butter in a non stick pan over a gentle heat.
  2. Stir in the crushed garlic and allow to combine in the butter.
  3. Stir in all the mushrooms, until fully coated in the butter and garlic. continue to cook over a gentle heat until water is released from the mushrooms.
  4. Add salt and pepper to taste (I used 1/2 tsp pepper and 1/2 tsp salt) and the oregano and basil.
  5. Finally gently stir in the creme fraiche and allow to come to a gentle simmer.
  6. Remove from heat and set aside while you prepare the chicken.

For the chicken:

  1. Melt the butter in a large flat based pan large enough to hold all the chicken breasts.
  2. Stir in the diced onions and brown gently.
  3. Stir in the garlic, basil, oregano, salt and pepper (again I used 1/2 tsp of salt and pepper here) until fully combined with the onions.
  4. Place the chicken breasts in the pan and cook over a medium heat for two minutes before turning them over and cooking the other side for a further two minutes.
  5. Reduce heat, cover and simmer for 15 minutes.
  6. Remove lid, pour over the mushroom sauce from earlier, cover again and leave the chicken to simmer in the creamy sauce for a further 15 minutes, or until the chicken is fully cooked through and tender. You can stir in a little white wine at this stage if you like.
  7. Once cooked, remove from the heat and gently stir the chicken breasts into the sauce so that they are fully coated in all that creamy goodness. 
  8. Serve with a side of potatoes and veg for a delicious, sumptuous meal.
Chicken in Mushroom Sauce was last modified: February 5th, 2020 by Sobia Bashir

Notes

You may need to adjust the cooking time for your chicken depending on the thickness of the cut. The thicker they are the longer the time.

Chicken in Mushroom Sauce was last modified: February 5th, 2020 by Sobia Bashir
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