108 of 136
Chicken & Mushroom with Creamy Soy Sauce
Preparation time:
25 mins
Calorific value (per portion):
1684 kJ / 402 kcal
Ingredients for 4 portions
- 3 cherry tomatoes
- 240 g mushrooms (different varieties)
- 3 sticks of green asparagus
- 480 g chicken breast fillet
- Salt
- Pepper
- A little plain flour
- A little oil
- 200 ml double cream
- 20 g medium hot mustard
- 30 g sweet mustard e.g Dijon
- 3 tbsp. Kikkoman naturally brewed soy sauce
- Chives
Preparation
Quarter the mushrooms and tomatoes, and cut the asparagus into pieces. Heat up the oil in a pan and sauté the vegetables. Then remove them from the pan and keep warm. Cut the chicken breast into strips. Lightly season them with salt and pepper. Then coat in flour. Heat up the oil in a pan and sauté the chicken. Remove from the pan and keep warm.
Dab off the excess oil with kitchen roll, then put the cream, mustard and naturally brewed soy sauce in the pan and bring to the boil. Then add the fried chicken and vegetables. Keep swivelling the pan until some of the sauce has evaporated. Arrange the chicken, mushrooms, tomatoes and asparagus on plates with your choice of side dish. Garnish with chives.
Suggested side: rice
Used products in this recipe
Ingredients for 4 portions
- 3 cherry tomatoes
- 240 g mushrooms (different varieties)
- 3 sticks of green asparagus
- 480 g chicken breast fillet
- Salt
- Pepper
- A little plain flour
- A little oil
- 200 ml double cream
- 20 g medium hot mustard
- 30 g sweet mustard e.g Dijon
- 3 tbsp. Kikkoman naturally brewed soy sauce
- Chives