If you’re anything like me, you sometimes just don’t feel you have the energy to cook an amazing meal after a long day at work. Yes, it happens to all of us. I’m here to tell you that there are some delicious recipes that require very little energy and still taste incredible. Does that sound pretty good for a weeknight?
This recipe you can prepare in five minutes, let is cook for about 20 minutes (while you do something else) and then eat. Can’t get much easier than that. It’s so easy the kids can get involved with as well!
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Speedy mushroom chicken
1 tbsp of cooking oil
2 chicken breasts
a knob of butter
3 large portabella or brown swiss mushrooms (or any mushroom really!)
1 pkt Continental Cream of Mushroom soup
1 1/2 cups boiling water
1 cup skim milk
1 cup uncooked brown rice
salt & pepper
a handful of parsley, roughly torn
Heat oil in a medium fry-pan. Add whole chicken breasts to the pan and seal them by cooking for about 2 minutes on each side, or until browned. This will help with flavour and texture in the second part of the cooking process. While the chicken is frying, slice mushrooms and boil the kettle.
Bring another saucepan with water to the boil for cooking the rice. Add rice and cook according to packet instructions.
After chicken has browned, remove them from the pan and set aside. Add butter to the pan along with sliced mushrooms. Saute these until softened slightly. Add the packet of soup mix to the boiling water and stir to combine and dissolve. Stir in the milk. Pour this in with the mushrooms and add chicken back to the pan. Spoon some of the liquid over the chicken. Bring the pan to the boil and then turn to low to simmer and cook.
Check back every 5 minutes, stir a little and spoon some more liquid over the chicken. Turn the breast over half way (about 10 minutes). Sauce will thicken. After 20-25 minutes, if your sauce is too thick for your liking, add a little more water to the pan and mix in.
Add salt and pepper to taste, and stir parsley through chicken mixture just before serving. Serve with brown rice.
If you’re just cooking for one, put the second serve in a Tupperware container and take to work for lunch the next day!