She Cooks, She Cleans:Chicken with Mushroom and Pancetta Gravy
Welcome to the first She Cooks, She Cleans: a blog every Friday with a new recipe for you guys to try over the next week. I’ll be sharing loads of different ideas for breakfast, lunch, dinner – maybe even a few desserts – all clean eating, relatively quick and easy to make, and all tried and tested in my own kitchen with my own friends and family (most of which, after eating my meals, remained my friends and family, so the food must be tasty, right?!)
A few things to note…
As much as I wish I did, I have not created these recipes myself. I am not an inventive cook, but a cook that likes to surf the internet to search out the best food blogs and tasty recipes and then adapt these to suit my needs.
I’m not very exact with my measurements or timing – I’m a big fan of cooking by taste, feel, look and smell. It’s a skill and a great party trick if you can master it. Also, at times, I will use American measurements. I’m American and refuse to give up my cups, tablespoons and fahrenheit. I have confidence that you guys will be able to figure it out, but I’ll try to provide conversions wherever possible!
Finally, I’m a rubbish photographer and photographing food is possibly the worst thing I do. So, more often than not, the photos of the featured recipe will be very gratefully borrowed from the blog where I found the recipe, look really bad, or be non-existent, as in the first recipe below. Again, I have confidence that you guys will be able to use your imagination!
My first contribution is one of my favourite meals, borrowed and adapted from the legend that is Juli Bauer of paleomg.com. She uses ground beef and pours over savoury waffles, I add pancetta and serve over chicken.
Bon Appétit my fellow CrossFitters!
Chicken with mushroom and pancetta gravy
2 x chicken breast fillets
4 – 5 portabello mushrooms, sliced
160 ml (1 small tin) coconut cream
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/2 tsp ground sage
1/4 tsp cinnamon
- Butterfly the chicken (this isn’t necessary, but it helps it to cook more quickly which is a big plus in my book!), season with salt and pepper. Warm some olive oil in a pan and cook chicken until no longer pink in the middle.
- Meanwhile, fry the pancetta in a medium-sized frying pan until it is just about done.
- Add the mushrooms and sauté until they start to soften (you may need to add some olive oil or melted butter to the pan to help the mushrooms cook, depending on how much fat the pancetta has given off).
- Add the coconut cream and spices to the pan and let cook at a med-low heat for about 5 – 7 minutes, stirring occasionally, then a low heat to thicken until your chicken is done.
- Pour over the chicken and serve with sweet potato mash (seasoned with cinnamon and freshly ground nutmeg) and green beans or veg of your choice
PS… This gravy is also tasty over steak (I leave out the pancetta when serving with steak, because that just seems greedy…)