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I cooked this for lunch: (omni)
Mushroomy chicken with swede, potato and mushroomy gravy.
Ingredients:
1 chicken breast, handful of chestnut mushrooms, 1/4 swede, 1 tsp chopped garlic, 2 pinches low salt, plenty black pepper, potato, ready-made good quality chicken gravy, splash of 1% milk, Fry Light.
Microwave, electric steamer, hand-held food processor and hob used.
Chop mushrooms. Place 1/4 of the mushrooms on a large piece of tinfoil. Mix the garlic, salt and pepper together. Roughly spread half of the garlic mixture onto the mushrooms. Put the chicken breast on top, spread the remaining half of the garlic mixture onto it and place 1/4 of the mushrooms on top. Wrap the chicken up with the tinfoil in a parcel so that most of the juices don't escape. You could use greaseproof paper instead. Chop the swede. Put the chicken and the swede in the steamer (on separate layers) for 20 minutes. Be sure to check that the chicken is cooked through at the end!
Prick the potato, and microwave on full power for 4 mins 44* secs each side (I used a medium-large potato in a 700 watt microwave). Spray a saucepan with Fry Light and sweat the mushrooms on a low heat until the mushrooms are nice and soggy. Keep the lid on the saucepan and shake it/stir it every couple of minutes. Add the gravy and milk, and heat through. Add the juices from the chicken. Blend with the food processor after you take the gravy off the heat, keeping the pan at an angle and using short bursts with the food processor so you don't coat yourself and the kitchen with chicken/mushroom gravy.
Serve and enjoy! Mmm. Nice.
This could be cooked in the oven. Wrapping the chicken in foil/“en papillote” keeps the juices in and which make it all moist and yummy.
* I like microwaving for 3 mins and 33 seconds or 2 mins and 22 seconds.
Mushroomy chicken with swede, potato and mushroomy gravy.
Ingredients:
1 chicken breast, handful of chestnut mushrooms, 1/4 swede, 1 tsp chopped garlic, 2 pinches low salt, plenty black pepper, potato, ready-made good quality chicken gravy, splash of 1% milk, Fry Light.
Microwave, electric steamer, hand-held food processor and hob used.
Chop mushrooms. Place 1/4 of the mushrooms on a large piece of tinfoil. Mix the garlic, salt and pepper together. Roughly spread half of the garlic mixture onto the mushrooms. Put the chicken breast on top, spread the remaining half of the garlic mixture onto it and place 1/4 of the mushrooms on top. Wrap the chicken up with the tinfoil in a parcel so that most of the juices don't escape. You could use greaseproof paper instead. Chop the swede. Put the chicken and the swede in the steamer (on separate layers) for 20 minutes. Be sure to check that the chicken is cooked through at the end!
Prick the potato, and microwave on full power for 4 mins 44* secs each side (I used a medium-large potato in a 700 watt microwave). Spray a saucepan with Fry Light and sweat the mushrooms on a low heat until the mushrooms are nice and soggy. Keep the lid on the saucepan and shake it/stir it every couple of minutes. Add the gravy and milk, and heat through. Add the juices from the chicken. Blend with the food processor after you take the gravy off the heat, keeping the pan at an angle and using short bursts with the food processor so you don't coat yourself and the kitchen with chicken/mushroom gravy.
Serve and enjoy! Mmm. Nice.
This could be cooked in the oven. Wrapping the chicken in foil/“en papillote” keeps the juices in and which make it all moist and yummy.
* I like microwaving for 3 mins and 33 seconds or 2 mins and 22 seconds.