Chicken with dairy-free creamy mushroom sauce
Skill level: Easy peasy
A simple chicken breast is transformed with this deliciously ‘creamy’ dairy-free mushroom sauce. There are several dairy-free alternatives to cream available in most major supermarkets and health food shops – either oat based or soya based, just use the one you prefer. The sauce is quite rich so we’ve just served this dish with a selection of vegetables but you can add potatoes, rice or pasta if you’ve got hungry mouths to feed. Make the sauce with chicken stock for a quick mid week meal or dress it up by adding white wine for a weekend treat – either way it’s delicious.
- 4 skinless chicken breast fillets
- 4 slices lemon
- 100ml dry white wine or chicken stock
- 2tbsp olive oil
- 1 leek, sliced
- 1 garlic clove, crushed
- 200g chestnut mushrooms, sliced
- 250ml oat or soya alternative to cream
- Mixed vegetables such as cauliflower, courgettes and broccoli, to serve
Cooking the chicken in a foil parcel keeps it moist and tender as it steams in the juices. It’s a good way to cook pieces of salmon fillet too.
- Preheat the oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Place the chicken breasts on a large piece of foil and place on a shallow baking tray. Season with salt and freshly ground pepper, place a lemon slice on the top of each piece of chicken and drizzle over 4tbsp of the wine or stock. Scrunch up the foil over the chicken to make a parcel and bake in the oven for 20-25 mins until the chicken is cooked through.
- While the chicken is cooking, heat the oil in a large frying pan. Add the leek, garlic and mushrooms and fry for 5 mins until tender. Pour in the cream alternative and the remaining wine. Season with salt and freshly ground pepper and heat until hot but not boiling.
- When the chicken is cooked, tip the juices from the foil parcel into the sauce and heat through. Pour the sauce over the chicken and serve with mixed vegetables.