Cheatin’ Chicken in Mushroom Cream Sauce
This is good served with cooked rice or sautéed potatoes and some green beans or a watercress salad.
NB Small tubs of Alpro or Provamel dairy-free‘cream’ available in large supermarkets free-from section or health stores or try Oatly for a soya-free alternative. Redwood’s Chicken-style pieces available from health stores - including Holland & Barrett - or contact www.redwoodfoods.co.uk for local stockists or mail order.
1 tbsp vegetable oil
250g/9oz chestnut mushrooms, washed and sliced
1 garlic clove, crushed
1 tsp cornflour
250ml (1 tub) Alpro Soya Dairy-free Alternative to Single Cream
150g/5oz Redwood’s Chicken-style pieces
Squeeze of lemon juice
Salt and freshly ground black pepper
1. Heat the oil in a pan, put in the mushrooms and fry, uncovered, for 5-7 minutes, until tender. Stir in the garlic and cook for a minute or two longer.
2. Sprinkle the cornflour over the mushrooms and mix well, then add the Alpro and bring to the boil, stirring gently.
3. Add the Chicken-style pieces, stir to coat with the mushroom sauce then simmer for a couple of minutes, until everything is hot.
4. Season to taste with a dash of lemon juice, salt and freshly ground black pepper. Serve sprinkled with paprika.
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