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–+ servings

Vegan Chicken Breast In Mushroom and Brandy

This dish transitions seamlessly from a quick weeknight dinner to an elegant feast. Whether it’s a busy Tuesday or a fancy gathering, the combination of tender main course, creamy mashed potatoes, and that irresistible sauce is a winner. Garnish with micro basil leaves, parsley, or finely chopped chives, and voilà!
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Servings: 3
Ingredients Method

Ingredients
 
 

  • 6 units vegan chicken breasts defrosted or half-frozen
  • 200 gram champignon mushrooms cremini mushrooms or mixed
  • 4 tablespoon olive oil
  • 1-2 cloves garlic, minced
  • 1 pack mushroom sauce powder such as "Knorr"
  • 1 cup water
  • ¼ cup brandy
  • 1 teaspoon Italian seasoning blend
  • ½ teaspoon dried thyme
  • salt and black pepper by taste
For Serving
  • mashed potatoes
  • micro basil leaves, parsley, chives

Method
 

  1. Heat the oil in a wide frying pan or sauté pan, add garlic, and stir for a few seconds until fragrant.
  2. Add mushrooms and saute on a medium-high flame for several minutes until the mushrooms are slightly reduced.
  3. Remove the mushrooms from the pan and keep aside.
  4. Add the brandy to the pan and cook until the brandy reduces slightly.
  5. In a small bowl, mix the contents of the bag of mushroom sauce with one cup of water, add to the pan, add dried herbs, salt and pepper, and mix well. Cook over medium heat, stirring occasionally, until the sauce thickens. Taste and adjust seasoning if necessary.
  6. Add the vegan chicken to the pan and use tongs to coat it evenly with the sauce. Place the mushrooms between and slightly above the chicken pieces. Cover the pan and cook on a medium-low flame (slightly bubbling) for several minutes.
  7. Arrange the vegan chicken on a bed of mashed potatoes. Drizzle a bit of sauce over the mashed potatoes and chicken pieces. Garnish with micro basil leaves, parsley, or chopped chives, and serve.

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