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Chicken Breasts with Mushroom Cream Sauce

Chicken Breasts


  • 2 boneless, skinless chicken breasts
  • 2 cups portobello mushrooms, sliced
  • 2 tablespoons white wine
  • 2 tablespoons cornstarch
  • 3/4 cup milk
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons chia oil
  • 1 tablespoon garlic powder
  • 1/2 cup spring onions
  • Pinch of salt
  • 1/2 teaspoon white pepper
  • 1/2 tablespoon dried parsley
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  1. Season the chicken with salt, garlic powder and pepper, heat olive oil and sauté both sides until golden brown.
  2. Cover and cook for 10 minutes.
  3. Turn breasts over and repeat.
  4. Remove from heat and set aside.
  5. Heat chia oil, mushrooms and spring onions until tender, about 5 minutes.
  6. Add in the cornstarch and keep stirring for about 1 minute until it turns creamy.
  7. Slowly pour in the milk and keep whisking until it becomes thick.
  8. When the sauce has thickened, remove from heat and add in the wine.
  9. Place chicken on a plate and pour sauce over and sprinkle with parsley.

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