Hi everyone! Here is this week’s recipe.
A quick, easy and delicious recipe, the ingredient quantities given here could easily serve 6-8 persons, but at my home, they never feed more than 4! Third helpings are not unusual when it comes to this dish, so make enough!
Ingredients
- 4 chicken breast fillets
- 2-4 tsp Portuguese chicken spice
- 250g button mushrooms
- 250ml cream
- 2 Tbsp sesame seeds
- 2 Tbs olive or coconut oil
- dash of dry white wine
- freshly ground black pepper
- 6 medium carrots julienne
- small cauliflower broken into bite size florets
- small broccoli broken into bite size florets
- 2 Tbsp olive or coconut oil
Method
1. Cut chicken into bite size pieces, place in a bowl, sprinkle with spices and set aside
2. Roughly chop mushrooms and set aside
3. Warm 2 Tbs oil at med/high heat in a large heavy skillet
4. Add carrots to the skillet, and stir-fry for about 5 minutes
5. Add the cauliflower and broccoli to the carrots and stir-fry until the veggies are cooked, but still crunchy.
6. Remove from heat, transfer to a serving plate, and keep warm in a warmer draw
7. In the same skillet, heat the other 2 Tbs oil on high heat.
8. When the oil is hot, add the chicken and stir-fry until cooked through but still tender (about 5-8 mins depending on size)
9. Remove the chicken from the skillet and set aside.
10. Add the mushrooms and seeds to the skillet and stir-fry for about a minute (be careful not to burn the seeds)
11. Turn the heat down to medium, add the wine, and stir through (it will boil ferociously)
12. Add the cream and stir until the mixture thickens slightly. This should only take a few seconds.
13. Add the chicken, stir to warm through, then pour over the veggies
14. Serve with cous-cous or rice, and a green salad
Let me know what you think in the comments section below! 🙂