Serves 4
Looking for a cosy and comforting one-pan dish? This one’s for you.
Ingredients
- 4 VFC Chick*n Breasts (2 packs)
- 1 onion, sliced
- 1 tbs light olive oil
- 300g chestnut mushrooms, sliced
- 1 large clove garlic, crushed/finely chopped
- 1 tbsp plant butter
- 1 tbsp plain flour
- 250ml vegetable stock
- Pinch of black pepper
- 2 tsp Dijon mustard
- ½ -1 tsp yeast extract or pinch of sea salt
- 200ml pot vegan crème fraiche
- Handful fresh parsley, chopped
- Mashed potato and green veg to serve – we love it with asparagus!
Method
- Fry the VFC Chick*n Breasts according to the pack instructions. Once cooked, put aside and keep warm.
- Fry the onions in the oil for a few minutes then add the mushrooms and fry for another 5 minutes or until it all looks nicely golden.
- Add the garlic and cook for just 30 seconds or so, then add the plant butter and stir until melted.
- Sprinkle on the flour then stir it in until it evenly coats everything. Gradually pour in the stock, stirring constantly to there are no lumps.
- Stir in the mustard and the yeast extract (or a pinch of salt if not using yeast extract), and season well with black pepper. Simmer for a minute or two until nicely thickened then turn down the heat to low.
- Add the crème fraiche and stir. Then return the VFC Chick*n Breasts to the pan and allow to heat through.
- Sprinkle on the parsley to finish and serve with mash and steamed green veg.
