By Ben Kat
BenKat’s Chicken and Mushrooms 4 Ways
7 steps
Prep:5minCook:20min
Can be spooned into vol-au-vent cases as an appetiser or over fettucine and served with salad. Alternatively add a puff pastry crust to make a pie.
Updated at: Fri, 22 Nov 2024 23:59:43 GMT
Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
7
Low
Nutrition per serving
Calories450.5 kcal (23%)
Total Fat27.5 g (39%)
Carbs16.5 g (6%)
Sugars4 g (4%)
Protein27.7 g (55%)
Sodium1206.2 mg (60%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Heat the oil in a frying pan and cook the chicken until just cooked through
Step 2
Add the mushrooms and cook for 2 minutes longer
Step 3
Stir the wine, soup and milk into the chicken mixture, bring to the boil then reduce the heat and simmer for 5 to 8 minutes or until the mixture reduces and thickens. Stir in the parsley.
Vol-au-vents
Step 4
Spoon the warm chicken mixture into vol-au-vent cases and serve with a crisp green salad.
Fettucine Chicken
Step 5
Spoon the chicken mixture over hot fettucine and toss. Serve with a salad of lettuce, tomatoes, red or green pepper and olives tossed in Italian dressing.
Chicken and Mushroom Pie
Step 6
Spoon the chicken mixture into a pie dish and top with cooked puff pastry.
To cook the pastry, bake at 200 Celsius for about 15 mins until golden.
Toasted Sandwiches
Step 7
Spoon into sandwiches to be toasted in a Toastie maker
Notes
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