Allergens
Lactose
Selderij
Sulfiet
Mosterd
SojaChicken in Mushroom Cream Sauce
Indulge in this rich sauce filled with roasted chicken thigh fillet (better living 2 stars), mushrooms, and plenty of vegetables. I flavour the sauce with Marsala wine and English mustard. Served alongside is a portion of fluffy rice with courgette, spring onions, and pumpkin seeds.
Chicken in Mushroom Cream Sauce
bacon, chicken thigh fillet (better living 2 stars), mushrooms, celery, carrot, peas, courgette, white onion, spring onion, garlic, potato, fresh thyme, smoked paprika, nutmeg, pumpkin seeds, crème fraîche [lactose, milk], basmati rice, brown rice, Dijon mustard [sulphites], Worcestershire sauce (contains soy), Marsala wine [alcohol], sherry PX [alcohol], homemade chicken stock (contains celery), potato starch, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, mosterd, selderij, soja, sulfiet.
MicrowaveMarleen's choice
Heat the chicken and vegetables in sauce and the rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 min
Preheat the chicken and vegetables in sauce and the rice covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g
