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INGREDIENTS

Creamy Mushroom & Chicken Asparagus with

  • 2 packet white mushrooms or 500 g, washed and sliced
  • 6 medium skinned chicken breast fillets or 1 kg
  • 300 g baby asparagus, fresh and cleaned
  • 1 tablespoon vegetable oil
  • 1 large onion or 200 g, finely chopped
  • 3 cloves crushed garlic
  • 1 cup water or 250 ml, hot
  • 2 cubes MAGGI Chicken Stock or 20 g
  • 2 teaspoons dried rosemary
  • 2 cups fresh cream or 500 ml
  • ½ cup grated parmesan cheese or 60 g
HOW TO PREPARE

Creamy Mushroom & Chicken Asparagus with

1
Place sliced Mushrooms on the bottom of an ovenproof dish, roughly about 30cmx20cmx10cm in size.
2
Flatten each Chicken Breast, using a mallet, to a 1cm thickness.
3
On a flat surface, lay out a flattened chicken breast, place 6-7 Asparagus pieces (about 50 g) in the center and, roll chicken breast around the asparagus.
4
Heat Vegetable Oil in a nonstick frying pan. Gently fry each rolled chicken breast on all sides until slightly golden (about ¾ cooked) and place in the oven dish over the sliced mushrooms.
5
Using the same pan, sauté Onions until soft, add Garlic, Water, MAGGI Chicken Stock cubes and Rosemary to the pan and bring to a boil.
6
Add Cream & half of the Parmesan Cheese (1/4 cup) to the sauce and bring to a boil.
7
Pour cream sauce over the Chicken and Mushrooms and sprinkle on top with the remaining Parmesan Cheese.
8
Bake in a preheated oven at 180 degrees Celsius, for 30 minutes or until slightly golden on top.
9
Allow to cool slightly and serve with Rice or Fresh Baguette.
NUTRITIONAL INFORMATION

Creamy Mushroom & Chicken Asparagus with

  • Energy 593 (Kcal)
  • Protein 48 (g)
  • Carbohydrate 13 (g)
  • Total Fat 39 (g)
REVIEWS

Creamy Mushroom & Chicken Asparagus with

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