Creamy chicken & mushroom supreme Recipe, from our academy’s recipe selection.
1 tsp ghee or coconut oil
1 medium-sized white onion, chopped
150g button mushrooms, ends removed
1 garlic clove, finely chopped
500g chicken breasts, cut into strips
2 unsmoked bacon rashers, roughly chopped
150ml chicken stock (made with one organic stock cube)
50g cream cheese
1 tsp dried Italian seasoning
a pinch of sea salt and ground black pepper
Melt the ghee/oil in a large saucepan over a medium heat.
Add the onion and fry gently for 3-4 minutes, stirring frequently.
Add the mushrooms and garlic and fry for 2-3 minutes, stirring frequently until soft.
Add the chicken and cook for 5-6 minutes, stirring occasionally.
Add the bacon and fry for 3-4 minutes, stirring occasionally.
Add the kale and stir.
Cover and cook for 2 minutes.
Add the stock and cover.
Bring to a gentle simmer.
Stir in the cream cheese.
Add the salt, pepper and Italian seasoning.
Stir well, cover and cook for 10 minutes. Serve.
Suggestion: Serve with steamed rice or pasta of your choice.