This recipe offers an awesome mix of flavours which leaves the taste buds tingling and is absolutely packed with protein making it the ultimate post-workout meal. Best served fresh alongside some carbohydrates such as mash potato and some vegetables for a balanced plate; but no reason at all this one can’t be stored in the fridge for a few days and used as a tasty pre-prepared dish.
Recipe Information
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 2 – 3 people
Ingredients
- 2 x 200g skinless chicken breasts
- 100ml single cream
- 150g mixed mushrooms
- 2 heaped teaspoons wholegrain mustard
- 1 red onion
- 150ml water
- 1 tablespoon olive oil
Method
Step 1 – Roughly chop the mushrooms so they are equal sizes, peel and finely slice the onion, then slice the chicken into 1cm strips.
Step 2 – In a large frying pan, dry fry/toast the mushrooms until they turn dark golden and nutty.
Step 3 – Once the mushrooms look done, add the chicken and onion to the pan, along with a tablespoon of olive oil. Cook for five minutes, stirring occasionally.
Step 4 – Add the wholegrain mustard, single cream and 150ml of water to the pan. Bring to the boil, then allow to simmer until the chicken is cooked through and the sauce reaches the desired consistency.
Step 5 – Season well and balance out this high-protein dish with a carbohydrate such as mash potato and some vegetables.