How to make non dairy creamy mushroom chicken

Ingredients:

• 4 Chicken breasts,
• 1 tablespoon chopped oregano,
• 1 tablespoon chopped sage,
• 1 onion – chopped into small pieces.
• 1 carrot – chopped into cubes,
• 2 cloves garlic – chopped and crushed
• 200 g sliced mushrooms,
• 200 ml coconut double cream,
• 200 g peas (fresh or frozen),
• Salt & Pepper to taste

Equipment

• Large saucepan
• Chef’s knife

Instructions

• Cover the chicken breast and salt and pepper
• Add some olive oil into a large frying pan and fry the chicken breasts until brown and cooked. About 5 to 10 minutes
• Remove the chicken from the pan and keep warm (on a plate covered with aluminium foil)
• Add the chopped onions, garlic and carrot into the pan and fry until the onions become soft
• Add the mushrooms, oregano and sage and fry until the mushrooms start to get soft,
• Lower the heat and add the chicken breast back into the pan, then add the coconut double cream and simmer half covered for about 5 minutes.
• The add the frozen peas and continue simmering for another 15 minutes, turning the chicken breast over now and then.
• Remove chicken breast onto 4 plates and cover with the sauce.

How to use non dairy creamy mushroom chicken

Great with roast potatoes or pasta

The recipe shows how to make a dairy free creamy mushroom chicken – I made it using Coconut Collab Double Cream, which is dairy free and great if you are lactose intolerant but you can also use double cream if you don’t need a dairy free meal.

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More information

Hopefully the guide to how to make non dairy cream mushroom chicken might inspire you to grow your own fresh oregano and/or sage at home.

When you are cooking fresh herbs tend to make a real difference to the results. Herbs are really easy to grow at home and many of them grow really fast.

To grow your own oregano and sage