Chicken Shiitake – a delicious recipe with chicken breasts, wholegrain mustard, shiitake mushrooms, double cream, Salt, baby new potatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bring a pan of water to boil, season with salt and cook the potatoes about 8-10 minutes.
2
Butterfly the chicken breast and place on a hot lightly oiled griddle.
3
Slice the mushrooms into slices, heat a small frying pan with a little oil and add the mushrooms.
4
Fry both sides for 1-2 minutes and add the wholegrain mustard followed by the double cream.
5
Bring to boil and simmer for 4-6 minutes or until the sauce begins to thicken.
6
Place your new potatoes on to the centre of a serving dish.
7
Split the pak choi leaves and quickly fry on the griddle with the chicken (these leaves literaly take seconds).
8
Place a few leaves over the new potatoes and top with the chicken.
9
Take your sauce from the heat and pour over half of each of the chicken breast.
10
Serve with a nice glass of chilled white wine (you can also add a little white wine to your sauce when bringing it to the boil for extra shazam!
11
Lovely!
277
kcal
Calories
4
g
Fat
37
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 chicken breasts, 1 tbsp. wholegrain mustard, 3-1/2 oz. shiitake mushrooms (6 mushrooms), 1/4 qt. double cream, and more.
Yes, Chicken Shiitake falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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