Creamy Tomato and Mushroom Chicken with Cauliflower Mash

As a cook I always wonder why people love chicken breasts so much? It’s probably the least flavourful part of the chicken!

They say chicken breasts are the best part of the chicken to eat.

They say chicken breasts have less fat and calories compared to other parts.

They also say that chicken breasts are more expensive because they are healthier.

I don’t know if I believe them. I say that chicken breasts are easily over cooked and dry if not prepared perfectly.

So to please them and myself… this healthy but saucy recipe is perfectly perfect!


What you need:

4 Chicken breast fillets 1 cup milk 2 tbs extra virgin olive oil 1 clove garlic 1 small red onion 150g button mushrooms, thinly sliced 400g canned crushed tomatoes ½ cup pouring cream Handful of basil leaves Rocket for serving 1 medium cauliflower 2 tbs plain yoghurt Picture2

What you do:

Soak the chicken breast in the milk.

Heat 1 tbs of oil in a medium saucepan. Cook the onion and garlic until soft then add the mushroom until tender. Purée the tomatoes and pour into the saucepan, let reduce.  Add the basil and let simmer. Add the cream on low heat and season to taste.

In a frying pan, add the remaining olive oil on high heat. Cook the chicken a few minutes on each side until cooked, after removing from the milk.

For the cauliflower mash, bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Drain and transfer cauliflower to a food processor. Add a touch of olive oil if needed and the yoghurt and purée until smooth. Season to taste.

Plate and serve with fresh rocket.

For the less healthy… you can add some pasta as a side:



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