Garlic chicken sausage with a vegetable saute for a healthy summer!

This easy and quick, one-dish dinner made of a roasted garlic chicken sausage and mushrooms, zucchini and sauteed bell peppers is something you definitely have to try.

Ingredients:

-1 large yellow bell pepper, cut in 2 to 3-inch strips and seeded

-1 cup of Vidalia of any onion variety (cut in strips)

-1 cup zucchini sliced in 1.4 inch slices

-1 teaspoon of Italian seasoning

-1 cup of sliced mushrooms

-2 tablespoons of balsamic vinegar

-1  package All Natural Roasted Garlic Chicken Sausage of 12 ounces – sliced

-1 package pre-cooked sun-dried tomato of 18 ounces and garlic polenta, cut in 1/2-inch rounds and dried

-2 teaspoons of garlic oil

Preparation:

Heat the oil over medium heat in a large, nonstick pan. Add onion and bell pepper and stir-fry for approximately 4 minutes. Then. add the sausage and stir-fry for 2 minutes. Add the Italian seasoning, mushrooms, zucchini and 1/4 tablespoon of black pepper. Stir-fry it until it’s crisp. Add vinegar and toss to coat all the ingredients after you remove it from the stove.

Meanwhile, the polenta rounds in a covered container need to be microwaved for 2 minutes until hot. On each plate, portion 2 to 3 polenta rounds and top everything with sauteed vegetables.

Chicken with mushroom gravy – healthy and quick to make!

A total crowd pleaser – the chicken with mushroom gravy is a great quick and healthy one for midweek.  You can make the gravy with chicken or beef – it’s really your choice. Some prefer beef as it has more intense flavour but it doesn’t overpower the dish in that regard. The chicken broth makes a pale brown gravy and the beef broth gives the gravy a nice deep brown colour.

Calories:398 kcal

Servings:4

Here’s the recipe:

Ingredients

Chicken:

• 2 teaspoons of olive oil
• 15 gr butter
• 600 g chicken breasts, boneless skinless
• salt and pepper

Mushroom gravy:

• 30 gr butter
• 120 gr sliced mushrooms
• 1 chopped or minced garlic clove
• 500 ml beef broth (2 for chicken broth)
• 35 g flour
• Garnish (optional)
• Thyme or parsley

Instructions

Chicken:

Put a plastic bag over the chicken and even the thickness. On both sides, sprinkle salt and pepper. Melt 1 tablespoon of butter in a large skillet with oil. Cook the chicken for 3 minutes in it until it’s golden, then turn and cook the other side of it. Cover it loosely with foil once you put it on a plate.

Gravy:

Add 1 tablespoon of butter to the skillet and mushrooms. Cook for 3 minutes. Add the garlic and the remaining tablespoon of butter. Add the flour and mix for about a minute. Turn the heat down to medium. As you mix, add 1/4 of the beef broth and add the remaining gradually, while constantly mixing. You have to do this properly in order to avoid lumps.
Cook the gravy for 2 minutes until it’s thick – it will thicken more as it cools down. You can also return the chicken to the pat and turn it to coat in gravy.

To optimize the mushroom gravy experience, serve it with mashed potato!

Recipe Notes

For those who prefer chicken broth: add 2 teaspoons of Worcestershire Sauce for extra flavour

A beginner cook should take the safer option to avoid lumps in the gravy. Remove the mushrooms before adding the second tablespoon of butter and turn the heat down to medium. Add garlic and 1 tablespoon of butter once it is melted, add the flour and cook it for 1 minute. It is recommended to use a whisk as well.

GLUTEN FREE: Mix 2.5 tablespoons of cornflour or cornstarch with water,  instead of the regular flour, and add it in the beef broth.