The classic combination of chicken and mushroom is veganised in this delicious entrée dish with a rich creamy sauce and fresh parsley. Perfect for romantic homemade meals with a French twist.
- 1 tbsp non-dairy butter + 1 tsp
- 4 vegan chicken fillets see notes
- 2 tbsp olive oil
- 1 shallot finely sliced
- 1 large garlic clove crushed
- 4-5 chestnut mushrooms finely sliced
- 100 ml vegetable stock
- 1/4 tsp poultry seasoning
- 30 ml dry white wine
- 150 ml non-dairy cream
- 1 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 2 tsp lemon juice
- Pinch of freshly chopped parsley
Melt 1 tbsp of butter in a large saucepan and fry the chicken fillets for 5 minutes, flipping so both sides brown. Take out of the pan and set aside for later.
Heat the oil (2 tbsp) in the saucepan on medium heat and add the chopped shallot. Sauté for 1-2 minutes before adding the crushed garlic clove and fry for another 2 minutes. Add the mushrooms and sauté for 5 minutes.
Meanwhile prepare the vegetable stock (100ml) in a jug and add the poultry seasoning (1/4 tsp).
Add a teaspoon of butter to the saucepan, allow to melt and place the chicken fillets back in.
Deglaze the pan with the wine (30ml) and then pour in the stock. Allow to simmer for a few minutes and add the cream (150ml) and the seasonings - salt (1 tsp), white pepper (1/2 tsp) and black pepper (1/2 tsp). Heat everything together for 3-4 minutes until the fillets have heated through and the sauce has thickened slightly.
Just before serving add the lemon juice (2 tsp). Plate up 2 fillets each, top with the mushroom sauce and sprinkle over the fresh parsley.
These are absolutely delicious served with roasted potatoes and any green vegetables for a hearty dinner. I especially love crunchy green beans.