Sautéed Potatoes & Mushroom Chicken with Enkaitoong Ltd
Sautéed Potatoes & Mushroom Chicken with Enkaitoong Ltd
Course: RecipesDifficulty: EasyServings
2
servingsTotal time
100
hours20
minutesINGREDIENTS
Enkaitoong Sunflower Oil
2 onions
250g mushrooms of choice
500g potatoes of choice
500g chicken breast
Coconut milk
Lettuce leaves
3 tablespoons honey
2 tablespoons raspberry jam
Balsamic vinegar
Salt and black pepper
Dried basil
1 bunch of coriander leaves, leaves and stems separated
Directions
- Mushroom Chicken
- Heat Enkaitoong’s cold-pressed sunflower oil in a pan. Saute diced onions until golden brown.
- Add sliced mushrooms and cook until softened. Season with salt and pepper.
- Blend the cooked mushrooms and onions with Enkaitoong’s cold-pressed sunflower oil to make a thick paste.
- In the same pan, add more oil, and saute onions and coriander stems.
- Add chicken strips and cook until browned.
- Stir in the mushroom sauce and coconut cream.
- Season with garlic powder and add chopped coriander leaves.
- Sauteed Potatoes
- In a separate pan, heat Enkaitoong’s cold-pressed sunflower oil.
- Saute onions and coriander stems until golden brown.
- Add diced potatoes, salt, pepper, dried basil, and a cup of water. Let it simmer until the water cooks down, and the potatoes are well-cooked.
- Drizzle a small amount of oil and add chopped coriander leaves for the final saute.
- Sunflower Oil Dressing
- Mix Enkaitoong’ cold pressed sunflower oil, raspberry jam, balsamic vinegar, and honey in a bowl. Whisk until well combined.
- Salad
- Combine lettuce leaves, thinly sliced onions, and diced tomatoes.
- Pour the sunflower oil dressing over the salad and toss gently.
- Serve your mushroom chicken, sauteed potatoes with a side of this salad, enjoy!
Recipe Video
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