Succulent vegan chicken tenders are sauteed in a coconut cream (or whole cream) mixture of fresh parsley, dill, onions and thickly sliced mushrooms. The smell of fresh herbs cooking in this creamy and delicious sauce will have your family anxious to come to the dinner table. Serve alongside Fettuccini noodles (included)
Vegan Creamy Mushroom and Herb Chicken with Fettuccini
Food items may appear slightly different than pictured.
Description
Succulent vegan chicken tenders are sauteed in a coconut cream (or whole cream) mixture of fresh parsley, dill, onions and thickly sliced mushrooms. The smell of fresh herbs cooking in this creamy and delicious sauce will have your family anxious to come to the dinner table. Serve alongside Fettuccini noodles (included)
Additional information
| Size | Downsized 2-3 Servings, Fullsized 4-6 Servings |
|---|---|
| Gluten Free | No, Yes |
Cooking Instructions
Creamy Mushroom and Herb Chicken
1. Put your butter and 1/2 Tbsp of oil in a large pan.
2. Add mushrooms; Sautee for 1-2 minutes
3. Place off to the side
4. In the same pan – add tenders to the sauce pan one at a time, sautee 2 mins per side.
5. Make a well in the centre and add your garlic, sautee for 1 min
6. Add herbs and continue to sautee for 1 min
7. Add mushrooms back to the pan and pour ( coconut milk or cream over top of the dish.
8. Lightly boil for 2 minutes or until slightly thickened.
9. Remove from heat, serve with seasoned green beans (included) and small baby potatoes.
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