Make weeknights even easier with dinners that only need one pan. That means a tasty dinner, almost no washing up and more time to relax.
Ingredients
- 1.5kg chicken thigh cutlets, skin removed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 250g button mushrooms, sliced
- 4 rashers rindless bacon, roughly chopped
- 420g can cream of mushroom soup
- 1/3 cup light thickened cream
- 2 tablespoons lemon thyme leaves (optional)
- Steamed white rice, to serve
- Green beans, steamed, to serve
Method
- Step 1Preheat oven to 200°C. Place chicken into an 8-cup capacity oven proof dish in a single layer. Season with salt and pepper.
- Step 2Heat oil and butter in a large frying pan over medium heat until sizzling. Add mushrooms and bacon. Cook, stirring, for 3 to 4 minutes or until tender. Add soup and cream. Stir until well combined. Bring to the boil. Remove from heat. Stir in lemon thyme (if using). Pour over chicken.
- Step 3Bake, uncovered, for 30 minutes or until cooked through. Serve with rice and beans.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2535 kj
Energy
40g
Fat Total
15g
Saturated Fat
2g
Fibre
54g
Protein
236mg
Cholesterol
1160.57mg
Sodium
3g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Luke Burgess
- Publication: Super Food Ideas
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