Ingredients:
- 1 1/4 tsp chicken stock ( concentrated , i use a very dense paste so if using powder you may need to add a little)
Directions:
- I have written above to chop the button mushrooms both halved and quartered. This is because they vary in size, in that if they are a little bigger I tend to quarter them and for the smaller ones just halve them. If they are really small I just throw them in whole. So adjust for what you have, if all are really small don't bother cutting them.
- Cut chicken into approximately 1 inch pieces. Heat a small amount of olive oil in a pan and cook chicken in batches until browned all over. Remove and set to one side and wipe pan clean.
- Pour about 2 tablespoons more of olive oil to pan and add the sliced leeks, cook for 2-3 Min's and then add the garlic, cook for a minute more (I do it this way so I do not burn the garlic.) Now add the mushrooms cook for a further 2-3 Min's.
- I have a large, deep, fry pan that has a lid so I cook it all in the same pan, if you don't you will want to transfer the leek and mushroom mixture to a large saucepan before continuing.
- Add the white wine, water, mustard, chicken stock, thyme and parsley, stir. Return chicken and cover, let it simmer for 20 Min's or until chicken is cooked through.
- Boil or microwave carrots and sugar snap peas until tender.
- Add cream to chicken, mix a little water with cornflour and add. Add the carrots and sugar snap and stir over heat until mixture boils and thickens.
- Serve with either boiled new potatoes, mash or rice.
- Also the beauty with a casserole is that there are no hard fast rules, so add whatever vegetables you want. Either your favourite or what you have on hand. This is also a great way to use up leftover roast chicken or turkey and it tastes great.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.92 Kcal (1344 kJ) | ||
| Calories from fat | 98.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.9g | 17% | |
|---|---|---|---|
| Cholesterol | 130.99mg | 44% | |
| Sodium | 705.95mg | 29% | |
| Potassium | 877.75mg | 19% | |
| Total Carbs | 12.23g | 4% | |
| Sugars | 3.47g | 14% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 42.82g | 86% | |
| Vitamin C | 12.2mg | 20% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 16.6mg | 92% | |
| Calcium | 91.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 79.38 Kcal (332 kJ) | ||
| Calories from fat | 24.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 17% | |
|---|---|---|---|
| Cholesterol | 32.4mg | 44% | |
| Sodium | 174.61mg | 29% | |
| Potassium | 217.1mg | 19% | |
| Total Carbs | 3.02g | 4% | |
| Sugars | 0.86g | 14% | |
| Dietary Fiber | 0.47g | 8% | |
| Protein | 10.59g | 86% | |
| Vitamin C | 3mg | 20% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 4.1mg | 92% | |
| Calcium | 22.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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