You can serve with some green vegetables, like broccoli or green beans and rice (preferably wholegrain) or roasted/mashed potatoes. Anything goes with this one...any veggie, any broth and indeed any carb on the side; pasta, rice or grain.
I try to make it with homemade chicken broth...I make a big batch of chicken broth, from a leftover roast chicken and freeze it in jars.
My Base Homemade broth
Back to Basics Homemade Broth (Vegan Flexible…Chicken or Veggie) Recipe
I don’t like to use carrots as I prefer my basic broth not to have a sweetness to it. I prefer a “salty” flavoursome broth as a base.
Ingredients
Method
- Season the chicken breasts with salt and pepper.
- Heat a little oil in a frying pan and add the chicken breasts one by one. Allow to brown on one side for 2-3mins before turning. Once browned on both sides, remove and set aside.
- In the same pan, add the onions. Toss for a minute or so before adding the garlic. Continue to cook for 5mins, over a moderate heat.
- Then add the mushrooms and continue to cook for a minute or so before adding the herbs, tomatoes and chicken stock.
- Season with salt and pepper and cook for 2-3mins, before adding the cream and then the chicken breasts. Cover and cook over a very low heat for 40mins, until the sauce has thickened.
- Serve with mashed potatoes, quinoa or rice and some green vegetables like green beans or broccoli.