Sage Chicken, Mash & Mushroom Gravy

15 07 2012

This is Comfort Food, almost like a healthy version of Pub Fare. It’s not hard, actually the chicken is completely elementary, and it all tastes so good together! Have you ever looked at the ingredients in packet gravy? Do you know what any of them actually are? Do not eat that cr@p!

For the “Gravy”

2 cups mushrooms (I used a cup of shiitake and a cup of button)
1 cup raw almonds (soaked in water for a few hours before)
1 tbs chopped sage
1 tbs olive oil
2 cloves garlic -crushed
1 – 1 &1/2 cups water – depending on the consistency you want
1 tbs Coconut Aminos (or tamari/soy sauce if you are not paleo)

Combine everything in a food processor and whizz until smooth, I then added mine to a pot and heated it up. Serve over the chicken and the mash.

For the “Mash”

2 lge parsnips, cut into chunks & roasted
1/2 head cauliflower, cut into chunks and steamed to about 1/2 way cooked
1 cup milk of your choice
Pinch salt and pepper

Blitz everything in the food processor until smooth. You can add more milk if it is still too thick.

For the Chicken

Chicken breasts – 1 per person
Bunch fresh sage
1 tsp coconut oil

Press the sage leaves onto the top side of the chicken, they should kinda stick, use as many or as few as you like. Heat the frypan, add the oil, once it’s hot, place the chicken breasts, sage side down into the pan. You can now do the other side with the sage leaves as its cooking. Cook until its cooked. Serve with mushroom gravy and mash.

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