Chicken in Mushroom and Basil Sauce

Ingredients

• Chicken Breast200 g
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Mushrooms1/2 cup (35 g)
• Milk1/2 cup (120 ml)
• Nutmeg1 pinch (1 g)
• Basil4 count (2 g)
• Oil2 teaspoon (7 ml)
• Cornstarch1/2 tablespoon (5 g)

Instructions

1. 1

   Step 1

   While heating half of the oil in a pot over high heat, season the chicken breast with salt and pepper.

2. 2

   Step 2

   Once heated, add and brown on both sides over medium heat for approximately 3-4 minutes per side. Remove and set aside.

3. 3

   Step 3

   Separately, chop the onion and garlic and set aside.

4. 4

   Step 4

   Add the rest of the oil in the same pot and add the onion and garlic with a pinch of salt. Stir-fry for 5 minutes.

5. 5

   Step 5

   Slice the mushrooms and add them together with the bay leaf. Cook for 5 minutes over medium-high heat.

6. 6

   Step 6

   Dilute the cornstarch in milk and set aside.

7. 7

   Step 7

   Add the chicken together with the milk, nutmeg and salt and pepper to taste. Cook for 5-7 minutes until reduced.

8. 8

   Step 8

   After a few minutes, add the dissolved cornstarch, stir until thickened and remove from heat. Serve and add some fresh basil leaves.

9. 9

   Step 9

   You can also cook the sauce in the pan and the chicken in the oven.

10. 10

    Step 10

    After a few minutes of cooking the chicken breast in the oven, add the mushroom sauce and finish cooking. Keep in mind that it will take longer.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken in Mushroom and Basil Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.