Creamy Chicken & Mushroom Fricassée (DF)

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Take your chicken out of the fridge and open the packet to let it breathe before cooking and boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Combine the red wine vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your vinaigrette

When the pan is hot, add the diced chicken and cook for 2-3 min and then add 1 tsp [2 tsp] of flour

Dissolve chicken stock mix and the wholegrain mustard in 50ml [100ml] boiled water – this is your mustard stock

Crumble the chestnut mushrooms into the pan and cook for a further 2 min

Add the Chinese rice wine, mustard stock and the single soya and bring to the boil over a high heat for a final 3 min or until the chicken is cooked through

Taste for seasoning, adding more salt and pepper if needed – this is your dairy-free chicken & mushroom fricassée

Note: Please make sure you cook your chicken thoroughly (until there's no pink meat and it's piping hot!) as cooking equipment varies