Mushroom Chicken Naan

By Sandra B – Toronto, ON
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Mushroom Chicken Naan
  • Prep Time: 30
  • Total Time: 45
  • Servings: 2
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About this Recipe

This is a simple, delicious meal that can be thrown together in about 40 minutes for a quiet sophisticated movie night at home.
This dish deserves to be served with a lovely glass of white wine or a cup of fragrant jasmine tea.
Braised mushrooms, caramelized leeks and pre-cooked chicken breast in cream, are topped with grated cheese and fresh asparagus.
Easy to eat by hand in a rolled naan if you wish.

Ingredients

1 Pkg sliced mixed mushrooms - about 225g. Cremeni and shitake are a nice combination.
1 whole leek, trimmed back to the tender white and green parts. Wash, cut in half and chop finely.
2 tbsp unsalted butter.
2 sprigs of fresh thyme, leaves only. Woody stalks removed.
1 cup Maple Leaf Prime Naturally® Fully Cooked and Sliced Chicken Breasts, diced.
.25 cup coarsely grated emmenthal style cheese.
.33 cup whipping cream.
6 thin spears of fresh asparagus, washed and trimmed. Variation - cut the spears into 1 inch pieces.
Finely ground white pepper - to taste.
2 2 naan (I prefer whole grain).
finely minced parsley (optional)

Directions

1.
In a large frying pan, melt 1 tablespoon of the butter, add the mushrooms and stir. Increase heat to medium and keep sautéing until nicely and uniformly tender. About 5 minutes.2.
2.
Add the leeks to the mixture along with the rest of the butter.
Stir and cover. Stir every five minutes or so to cook evenly.
In about another 10 - 15 minutes, the leeks should be nicely done and the mushrooms too.
You may cook a bit longer if you wish to caramelize the leeks.
3.
Add the fresh thyme, white pepper and the cream, stirring. Cook for another 5 minutes.
If the mixture reduces too much, add cold water and continue cooking.
You should end up with a nice sauce on the mushrooms.
4.
Add the diced fully cooked chicken breast and mix into the mushroom and leek sauce.
5.
Place your fresh naan on 2 microwave proof plates.
Spoon the chicken and mushroom mixture evenly over each naan.
There is no need for salt since the mushroom reduction will be salty.
6.
Sprinkle the cheese on top of each naan.
Wet the asparagus in cold water and place on top.
7.
Place each completed dish into the microwave for 20 seconds at high.
Your cheese will wilt a little and the thin asparagus stalks should be perfectly cooked.
It’s optional to garnish with a small amount of finely minced parsley.
8.
Serve immediately, with napkins.
Your dish may be eaten by hand - wrapped up – or with a knife and fork, to be eaten pizza style.

Hint – if your naan is a day old, run it under cold water and place in the microwave for 1 minute at high before assembling your dish. It will be perfectly soft and will wrap beautifully.

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