Marjoram Chicken with Mushroom Sauce

Serves: 2 | Prep: 10 minutes | Cooking: 30 minutes | Dairy Free – Gluten Free

INGREDIENTS

2 x 200g chicken breasts

1 tablespoon marjoram, fresh or dried

2 cups mixed mushrooms: shiitake, field, and porcini mushrooms, chopped

50g extra virgin olive oil

½ Spanish onion, chopped finely

50ml fat-reduced soy mayonnaise

(the soy mayo is optional)

200ml unsweetened soy yoghurt

2 garlic cloves, crushed

¼ cup flat-leaf parsley, roughly chopped

¼ cup basil, roughly chopped

1 tablespoon lemon zest

1 tablespoon lemon juice

1 teaspoon fresh chilli, chopped

SHOPPING LIST

400g chicken breast

Marjoram, fresh or dried

2 cups mixed mushrooms (shiitake, field, and porcini mushrooms)

Extra virgin olive oil

1 Spanish onion

Fat-reduced soy mayonnaise (optional)

200g unsweetened soy yoghurt

2 garlic cloves

1 bunch flat-leaf parsley

1 bunch basil

1 lemon

1 fresh chilli

UTENSILS LIST

Sharp knives

Garlic crusher

Mixing bowl

Frying pan

Serving plates

Zester

Measuring cups/spoons

METHOD

1. Marinate the chicken breast in olive oil and fresh marjoram and leave to sit for
   10 minutes. Cook the chicken in a hot frying pan for 3-5 minutes each side.
2. For the mushroom sauce, sauté the onion, garlic and mushrooms in a little olive oil
3. Add the parsley, basil, lemon zest, chilli and lemon juice, cook for 10 minutes.
4. Once cooked, take the mixture off the heat and let it cool slightly, add the soy mayonnaise and soy yoghurt to the mixture.
5. Plate the chicken and generously pour over the mushroom sauce.
6. Serve with a simple green salad or steamed asparagus.

Tip: For a light meal, my mushroom sauce is equally delicious as a wholemeal pasta topping!