CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE
–This chicken Marsala adaptation allows you to create a creamy and moist sauce to better enjoy the chicken..Perfect with broccoli or brown rice, this recipe wont take you more than 30mins to prepare. The rich combination of mushrooms and chicken is the perfect weeknight dinner.
•2 Boneless, skinless chicken breasts.
•2 Cups portobello mushrooms, sliced.
•2 Tablespoons white wine.
•2 Tablespoons cornstarch.
•3/4 Cup low fat milk.
•1 1/2 Tablespoons olive oil.
•1 1/2 Tablespoons chia oil.
•1 Tablespoon garlic powder.
•1/2 Cup spring onions.
•Pinch of salt.
•1/2 Teaspoon white pepper.
•1/2 Tablespoon dried parsley.
How to Make:
-Season the chicken with salt, garlic powder and pepper, heat olive oil and sauté both sides until golden brown.
-Cover and cook for 10mins. Turn breasts around and repeat.
-Remove from heat and set aside.
-Heat chia oil, mushrooms and spring onions until tender, about 5mins.
-Add in the cornstarch and keep stirring for about 1min until it turns creamy.
-Slowly pour in the milk and keep whisking until it becomes thick.
-When the sauce has thickened, remove from heat and add in the wine.
-Place chicken on a plate and pour sauce over and sprinkle with parsley.
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