Serves 4
Ingredients:
- 4 free-range chicken breasts
- 250g portabellini mushrooms, sliced
- 1 white onion, diced
- 2 cloves garlic, minced
- 1 Tbsp ground almonds / almond flour
- 4 Tbsp nut butter, e.g. cashew or almond
- 175ml almond or oat milk, warm
- 375ml chicken stock, just boiled
- 1 tsp dried herbs
- 1 bunch Tuscan kale / cavolo nero
- 100g sun-dried tomatoes, roughly chopped
- Salt and pepper, to taste
- Olive oil, for cooking
Method:
- Heat a drizzle of olive oil in a large buffet casserole / saucepan.
- Season the chicken breasts with salt and pepper and then sear until golden brown all over.
- Remove from the pan and set aside.
- Add the mushrooms to the pan and cook until golden brown.
- Remove and set aside.
- Add the onion to the pan with a pinch of salt and cook until soft.
- While the onion is cooking – combine the nut butter, almond milk and chicken stock in a large jug. Whisk until well combined and smooth.
- Add the garlic to the onion and cook until fragrant.
- Sprinkle over the almond flour and mix well.
- Pour in the nut butter and stock mixture.
- Sprinkle in the dried herbs.
- Bring to a gentle simmer and add the kale.
- Simmer until thickened.
- Return the chicken to the pan to cook through.
- When the chicken is almost done add the mushrooms back into the mix and stir to heat through. Finish with the sun-dried tomatoes for a pop of colour and acidity.
- Serve the saucy creamy casserole with a fresh green salad on the side and enjoy!
