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Chicken in Creamy Mushroom Sauce

Serves

4 people

Prep Time

5 minutes

Cook Time

20 minutes

Chicken in Creamy Mushroom Sauce

Ingredients

  • 4 Boneless skinless chicken breasts
  • 200g Sliced canned mushrooms (Champignons)*
  • 2 Tbsp Butter
  • 2 Tbsp Olive oil

For the sauce:

  • 1Tbsp Bay’s Kitchen Concentrated Vegetable Stock with 118ml boiling water
  • 236ml Lactose-free heavy cream
  • 113g Butter
  • 65g Grated parmesan cheese
  • 1 Tbsp Gluten-free flour
  • ½ Tsp salt
  • ¼ Tsp Black pepper

To serve:

  • Serve with pasta, potatoes or rice (optional)**

Method

  1. In a large skillet add olive oil and cook the chicken on medium-high heat for 5-7 minutes on each side or until brown on each side and cooked until no longer pink in the center.
  2. Remove chicken and set aside on a plate.
  3. Cook the 2 Tbsp butter and the sliced mushrooms (rinse before adding) for a few minutes, remove and set aside.

For the sauce:

  1. Add the butter and melt.
  2. Whisk the flour until it thickens. Add Bay’s Kitchen Concentrated Vegetable Stock to 118ml of boiling water to make a broth.
  3. Whisk in the broth, heavy cream, parmesan cheese, pepper, and salt. Let it simmer for 2-3 minutes on low heat.
  4. Add the chicken and mushrooms back in the sauce and serve over pasta, potatoes or rice.

*Canned mushrooms have been tested by the Monash University and are listed as Low FODMAP at 75g serve on their app. We recommend giving the canned mushrooms a rinse before adding them into any dish. If you would rather use normal mushrooms, replace with Oyster mushrooms only (low FODMAP at 75g serve).

**If using pasta, check that it is low FODMAP using the Monash App.

Recipe created by Stefani Weiss from @stefaniweiss

Copyright Bay’s Kitchen. Please do not reprint without permission.

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