1 large carrot (chopped into small bite size pieces)
1 cup mushrooms (shiitake and/or button mushrooms) (chopped)
salt and pepper to season chicken
handful arugula (optional)
Season chicken with salt and pepper and set aside.
In a deep pan over medium high heat, add 1tbsp extra virgin olive, garlic and thyme. Cook for 1 minute.
Add cream of mushroom, evaporated milk, soy sauce and black pepper, and bring to a boil.
Add chicken and carrots and stir. Lower heat to a simmering boil, cover with a lid and cook for 7-10 minutes, until chicken is cooked through.
Meanwhile in another pan over medium high heat, add remaining olive oil and mushrooms. Cook for 5-7 minutes or until mushrooms are golden brown. Turn the heat off, season with salt and pepper and set aside.
Serve cream of mushroom chicken topped with cooked mushrooms and arugula.
This Cream Of Chicken Mushroom Recipe Is:
high in vitamin A
high in calcium
high in iron