Ingredients
Chicken:
2 large chicken breasts
Olive oil
Salt & pepper
Paprika
Garlic powder
Oregano
Chilli flakes
Mushroom sauce:
2 Only Enrich Wholesome Soup
300g mushrooms, sliced
2 shallots, finely chopped
3 garlic cloves
1 tbsp dairy free butter
1 tsp fresh thyme
Hasselback potatoes:
1 small packet low carb potatoes
3 tbsp melted dairy free butter
2 tbsp olive oil
Salt & pepper
1 tsp paprika
To serve:
Green beans
Creamy Mushroom Chicken with Crispy Hasselback Potatoes
Method
Cut thin slices into the potatoes without cutting all the way through. Brush with melted butter and olive oil, season with salt, pepper and paprika, then bake at 220°C.
Slice the chicken breasts horizontally into thinner pieces. Season with salt, pepper, paprika, garlic powder, oregano and chilli flakes.
Heat olive oil in a pan and cook the chicken until golden and cooked through. Remove from the pan.
Brush the potatoes with more butter, getting between the slices, and bake for another 20–25 minutes until crispy.
In the same pan, melt 1 tbsp butter and cook the mushrooms until golden. Add the shallots, garlic and thyme and cook for another minute or two.
Pour in both soups and simmer until the sauce is hot and thickened. Add the chicken back to the pan and spoon the mushroom sauce over it.
Serve with the hasselback potatoes and green beans.
Ingredients
Chicken:
2 large chicken breasts
Olive oil
Salt & pepper
Paprika
Garlic powder
Oregano
Chilli flakes
Mushroom sauce:
2 Only Enrich Wholesome Soup
300g mushrooms, sliced
2 shallots, finely chopped
3 garlic cloves
1 tbsp dairy free butter
1 tsp fresh thyme
Hasselback potatoes:
1 small packet low carb potatoes
3 tbsp melted dairy free butter
2 tbsp olive oil
Salt & pepper
1 tsp paprika
To serve:
Green beans
Method
Cut thin slices into the potatoes without cutting all the way through. Brush with melted butter and olive oil, season with salt, pepper and paprika, then bake at 220°C.
Slice the chicken breasts horizontally into thinner pieces. Season with salt, pepper, paprika, garlic powder, oregano and chilli flakes.
Heat olive oil in a pan and cook the chicken until golden and cooked through. Remove from the pan.
Brush the potatoes with more butter, getting between the slices, and bake for another 20–25 minutes until crispy.
In the same pan, melt 1 tbsp butter and cook the mushrooms until golden. Add the shallots, garlic and thyme and cook for another minute or two.
Pour in both soups and simmer until the sauce is hot and thickened. Add the chicken back to the pan and spoon the mushroom sauce over it.
Serve with the hasselback potatoes and green beans.