I’ve been looking for protein-rich, high-fibre meals for our family. I dug out a series of Clean Eating magazines for autumn & winter. I found this recipe in January/February 2013.
The sun-dried tomatoes add quick colour and savoury sweetness to the creamy thyme and mushroom sauce. I was delighted to discover adding cottage cheese gives you the delicious creamy consistency of full fat double-creme de Gruyère (or other heavy cream).
Creamy mushroom chicken with sweet potatoes & rosemary
- 10 ml olive oil, separated
- 1 large onion, sliced
- 30 g chopped dry packed sun dried tomatoes
- 250 g sweet potato, diced
- 4 chicken breasts
- 250 g sliced mushrooms
- 10 ml thyme
- ground black pepper, to taste
- salt, to taste
- 250 ml cottage cheese
- 5 ml rosemary
- In a large fry pan, heat 5 ml oil on medium. Add the sliced onion and sauté, stirring occasionally, until golden brown. Don't let them burn. Reduce heat to low and sauté for 5 more minutes. Transfer these sautéed onions to a bowl or plate & set aside.
- Boil 250 ml of water and add the chopped, sun-dried tomatoes. Let soak for 10 minutes, then drain.
- Simmer the chopped sweet potato in boiling water for 10 minutes. Drain and return to pot. Cover them to keep them warm.
- Back in the fry pan, heat the remaining 5 ml of oil on medium. Add the chicken breasts and cook, turning once, until cooked through, 4 to 6 minutes per side. Remove, cover to keep warm, and set aside.
- To the original fry pan, add mushrooms and sauté for 3 minutes. Add the tomatoes, thyme, pepper and salt. Cook, stirring often, for approximately 7 minutes. Turn off heat and stir in the cottage cheese and let stand for 5 minutes.
- Add the onions and rosemary to the sweet potatoes and stir gently to combine.