1-28pm
I made this the other night. I knew I had Ina Paarman’s mushroom sauce in my food cupboard and I also had 4 free range chicken fillets. After that, it was a peek in the fridge for some left-overs, a bit of cheese and an amazing outcome. Take a look.
Ingredients & Method.
Start with 4 chicken fillets…
1 packet of Ina Paarman’s Mushroom sauce.
This does have 7g carbs per 100ml, but you will see later I thinned it out a bit which reduces the individual impact…
So, simply put the oven on to 180C. Pour the sauce over the chicken…
Bake uncovered in the oven for 20-25 minutes…
At this stage, I turned the fillets and found a few leftover mushrooms (about 100g) and a chopped baby marrow…
So they went on top with a splash (2 to 3 tablespoons) of cream to increase the sauce and spread the carb load…
I then covered it with cheddar cheese and broke a round of feta over it as well. Back into the oven looking like this…
That in itself looks good. Another 20-25 minutes and dinner is served…
The fillets were fabulously tender and altogether it was delicious.
Great for lunch or dinner any day of the week! Feeds 4.
Colossians 3:15
Let the peace of God rule in your hearts.
Keep the smile going!
God bless you!
In His Grip,
Helga xx 🙂