Chicken and mushrooms are a classic combination. Not only are they good to eat but also a great source of protein. You will find a number of recipes for this all-time favourite meal but not as healthy as this one. Dinesh Prasad Bhatt, executive chef, Eatonomist.com has created a recipe that mostly uses fresh ingredients and is big on carrying the Italian legacy forward but with a twist. The tangy tomato-rich red sauce will make you drool. Try it out this weekend or any other day, really. You will love it.
Ingredients (Serves 2)
150 g- Chicken
½ tbsp- Salt
¼ tbsp- Crush black Pepper
2 mince- Garlic cloves
½ cup- Olive Oil
½ tbsp- Fresh Thyme
1 bowl- Button Mushroom
½ bowl- Chopped Onion
3 cups- Low fat milk
1 ½ tsp- Basil
1 cup- Basil tomato sauce
*Slice the chicken and marinate it with salt, pepper, olive oil and fresh thyme. Keep it in the refrigerator for 4 hours.
*Wash the button mushroom properly and cut it into slices.
*Saute chopped onion, garlic, fresh thyme in olive oil and add the mushroom to it along with some salt and crushed black pepper.
*Add some low fat milk and stir it till the milk evaporates. Keep aside once it is done.
*Now, take out the sliced chicken and seal it in the non stick pan.
*Make a layer with mushroom and add some basil tomato sauce.
*Garnish it with some fresh basil, olives and ricotta cheese and bake in the oven for 10 mins.