Ingredients
- 1 tbsp olive oil
- 200 g mushrooms, sliced
- 200 g mixed vegetables (e.g., carrots, zucchini, peas, bell peppers)
- 200 ml unsweetened plant-based milk
- 1 tbsp cornstarch
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- 1 chicken breast, sliced
- 1 tsp mustard
- Salt and pepper, to taste
Instructions
- In a bowl, mix sliced chicken breast with mustard, salt, and pepper. Let it marinate in the refrigerator for about 35 minutes.
- Heat olive oil in a pan over medium heat. Add sliced mushrooms and cook until their moisture evaporates and they are golden brown.
- Add mixed vegetables to the pan, season with salt, pepper, and garlic powder. Add a splash of water, cover, and let simmer until vegetables are soft.
- In a separate bowl, mix cornstarch with plant-based milk. Pour into the pan with vegetables and mushrooms, stirring to combine.
- Simmer the ragout until it thickens into a creamy consistency. Adjust with more plant-based milk if it becomes too thick.
- In a non-stick skillet, cook the marinated chicken over medium heat until golden and cooked through.
- Let the chicken rest briefly, then serve alongside or over the creamy vegetable mushroom ragout.
Notes
- Swap in seasonal vegetables for variety and freshness.
- Use firm tofu instead of chicken for a vegetarian version.
- Keep chicken and ragout stored separately for best reheating results.
- Add a splash of milk when reheating to maintain creamy texture.
- Serve with rice, pasta, couscous, or mashed potatoes for a full meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Low Lactose
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 380
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg
