Chicken in Creamy Mushroom Sauce

• 4 Boneless skinless chicken breasts
• 200g Sliced canned mushrooms (Champignons)*
• 2 Tbsp Butter
• 2 Tbsp Olive oil

For the sauce:

• 1Tbsp Bay’s Kitchen Concentrated Vegetable Stock with 118ml boiling water
• 236ml Lactose-free heavy cream
• 113g Butter
• 65g Grated parmesan cheese
• 1 Tbsp Gluten-free flour
• ½ Tsp salt
• ¼ Tsp Black pepper

To serve:

• Serve with pasta, potatoes or rice (optional)**

1. In a large skillet add olive oil and cook the chicken on medium-high heat for 5-7 minutes on each side or until brown on each side and cooked until no longer pink in the center.
2. Remove chicken and set aside on a plate.
3. Cook the 2 Tbsp butter and the sliced mushrooms (rinse before adding) for a few minutes, remove and set aside.

For the sauce:

1. Add the butter and melt.
2. Whisk the flour until it thickens. Add Bay’s Kitchen Concentrated Vegetable Stock to 118ml of boiling water to make a broth.
3. Whisk in the broth, heavy cream, parmesan cheese, pepper, and salt. Let it simmer for 2-3 minutes on low heat.
4. Add the chicken and mushrooms back in the sauce and serve over pasta, potatoes or rice.