Recipe : Chicken with Mushrooms

Ingredients

• 600g (1¼ lb) button mushrooms

• 1 lemon

• Salt and black pepper

• 1 onion, chopped

• 800g (1lb 12oz) chicken breasts, cut into cubes

• 2 tomatoes, chopped

• 2 garlic cloves, chopped

• 250ml (9fl oz) low-salt chicken stock

Serves 4

Directions

1. Chop the ends off the mushroom stalks and thinly slice the mushrooms, then sprinkle a few drops of lemon juice over them to prevent them from turning black.
2. Put the mushrooms in a non-stick casserole dish. Season with salt and pepper, cover and cook over a gentle heat until all their water has evaporated. Drain and put to one side.
3. Brown the onion in a casserole dish in a little water. Add the chicken, tomato, mushrooms, garlic, chicken stock, salt and pepper. Cover and cook over a gentle heat for 20 minutes.

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Chicken and Mushrooms with Asparagus

YIELD 4 servings
A high-protein chicken dinner.

Ingredients

• 3 drops vegetable oil
• 2 1/4 pounds button mushrooms
• 2 onions, very thinly sliced
• 2 1/4 pounds boneless, skinless chicken breasts, cut into cubes
• 1 pound asparagus tips, cut into small pieces
• 1 lemon, juiced
•  salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley

Directions

1. Heat a nonstick frying pan over medium heat. Add the oil and wipe out any excess with a paper towel.
2. Add the mushrooms, cook for 5 minutes, stirring often, and remove from pan and set aside.
3. Add the onion and cook until brown, about 5 minutes.
4. Add the chicken and cook until brown, about 6 minutes.
5. Add the asparagus, cooked mushrooms, lemon juice, and parsley, along with salt and pepper to taste.
6. Reduce the heat, cover, and continue cooking 10 minutes.

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