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Creamy Mustard Chicken and Mushroom

Cook Time:

Approx. 20 minutes cooking time

Serves:

Serves 3 - 4 people

Creamy Mustard Chicken and Mushroom

4 free range chicken breasts
A good few twists of salt and pepper
2 teaspoons powdered fenugreek
500 g mixed mushrooms (I used button and oyster)
2 twigs of tarragon
4 twigs of fresh thyme
2 dessert spoons vegetable oil
400 millilitres of gluten free vegetable stock
150 millilitres of cream replacement (I used Rama)
4 dessert spoons medium hot mustard
2 dessert spoons mustard seeds
2 teaspoons apple cider vinegar
4 heaped teaspoons gluten free flour mixed with 3 dessert spoons water

Begin by preparing your ingredients, brush off any dirt from the mushrooms then cut into strips or dice and set aside. Trim off the leaves of thyme and tarragon, wash them then shake off the excess water before finely dicing. Add 3 dessert spoons water to a mug then add 4 heaped teaspoons gluten free flour through a sieve, then mix thoroughly to form a paste and set aside. Finally remove any fat and sinew from the chicken breasts and slice across diagonally taking care not to cut all the way through.

Now you are ready to cook. Heat a dessert spoon of vegetable oil in a large frying pan and, when hot, add the chicken breasts and cook for 4 minutes on a medium high heat. When the time is up, flip over and repeat, then when another 4 minutes are up remove the breasts to a plate and cover with foil then leave to rest. Add more vegetable oil to the same pan then add the chopped mushrooms, a good few twists of salt and pepper and 2 teaspoons powdered fenugreek, stir well and fry stirring occasionally for 3 – 4 minutes. When the mushrooms are cooked add the gluten free stock, mustard seeds, chopped thyme/tarragon and mustard then cook stirring regularly for 5 minutes. Then add in the cream replacement, mix and heat until simmering before adding the GF flour and water paste then cook for another 2 minutes continuously stirring. Then add the 2 teaspoons apple cider vinegar and take off the heat. Serve the chicken to plates with rice then top with the sauce, I also served steamed green beans with mine.

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