Chicken 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 season the sauce with Marsala wine and English mustard. Served alongside is a portion of fluffy rice with courgette, spring onions, and pumpkin seeds.

Chicken thigh fillet (better living 2 stars), bacon lardons, mushrooms, celery, carrot, peas, white onion, courgette, spring onion, garlic, leek, celeriac, potato, fresh rosemary and thyme, nutmeg, smoked paprika, pumpkin seeds, crème fraîche, basmati rice, brown rice, Dijon mustard, Worcestershire sauce (contains soy), Marsala wine, sherry PX, homemade chicken stock (contains celery), potato starch, pepper and salt, sunflower oil.

Allergens: alcohol, koemelk, lactose, mosterd, selderij, soja, sulfiet.

Microwave

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 minMarleen's choice

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.

Energy134,43 kcal

Protein9,59 g

Fat6,53 g

of which saturated2,21 g

Carbohydrates10,99 g

Dietary fibre1,85 g

Salt0,34 g

Average weight: 540 g