Chicken Dinner
A Sunday type dinner
Tasty with roasties
A mushroom based gravy
Made in the usual quick timeframe
Though you will be quite busy
(Made and tested 10 times)
2 Servings
Ingredients
- Potatoes (2 med)
- Parsnips (2)
- Chicken Breast (300g approx)
- Oil (2 Tbs)
- Mushrooms (200g)
- Sage (1 Tsp)
- Thyme (1/2 Tsp)
- Nutritional Yeast (1 Tbs)
- Low Sodium Stock (2 cups/500ml)
- Red Wine (1/2 cup/125ml)
- Peas (1 cup)
- Frozen Yorkshire Puddings (4/6)
Method
| Boil a kettle and pour into a saucepan and keep it bubbling |
| Heat up oven to 200C |
| Chop up 2 medium potatoes and 2 parsnips into roastie size |
| Add potato and parsnip to the saucepan and boil for five minutes |
| Put 2 Tbsp of oil in a large bowl and add 1 Tsp of celery salt |
| Add the par boiled potato and parsnip to the bowl and nix around to coat them |
| Place potato and parsnip in a tray and place in the oven for 30 minutes |
| Flatten out 300g(approx) of chicken breast |
| Lightly oil a large frying pan and heat up |
| Add chicken and brown on one side |
| Flip chicken over cover the frying pan and cook on low for 10 minutes |
| Put a little oil in a saucepan and heat up |
| Chop one medium onion and add to the pan |
| Finely chop 200g of mushrooms and add to the pan |
| Add 1 Tsp of sage and thyme |
| Add 1Tsp of nutritional yeast |
| Boil a kettle and make 2 cups of low sodium stock |
| Add stock to the saucepan |
| Add 1/2 cup of red wine |
| After the ten minutes take the chicken off the heat and leave inside th covered frying pan |
| Place 1 cup of peas in a saucepan and heat up |
| Blend or hand blend the mushroom and onion gravy mix |
| After the 30 minutes in the oven add 4/6 frozen yorkshire puddings to the roasties and cook for another five minutes |
| Then just add everything to plates |
Daily Combinations
Beans on Toast
Shroomavo
Vitals - Vegetarian
Red Pepper
Carrots
Kale
Red Lentils
Sweet Potato
Rice Bran Oil
Quorn Pieces
Wholemeal Bread
Nutritional Yeast
Baked Beans
Avocado