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.
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).
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.
Chicken Champignons | The Compassion Kitchen | http://thecompassionkitchen.com/chicken-champignons/