Equipment
Ingredients
Main Components
- 200 g mushrooms, sliced
- 100 g onion, finely chopped
- 1 garlic, crushed
- 350 g chicken breast, boneless, skinless, cut widthways into 5mm slices
- 6 g paprika
- 15 g all-purpose flour
- 150 ml chicken stock, hot
- 150 g cherry tomatoes, halved
- 100 g baby spinach
- 100 ml heavy cream
Sides and Seasoning
- 220 g green beans, trimmed
- 250 g long-grain rice, cooked
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Method
Place sliced mushrooms and chopped onion in the large microwaveable dish. Season with black pepper.
Cover the dish and microwave on HIGH for 4 minutes (1000W) or 5 minutes (800W) until vegetables are softened.
Add crushed garlic, sliced chicken, and paprika to the dish. Toss to coat evenly and cover.
Microwave on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W).
Stir in the flour, followed by the hot chicken stock and halved cherry tomatoes.
Place baby spinach leaves in an even layer on top of the mixture. Cover the dish.
Microwave on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W).
Stir in the heavy cream until the sauce is uniform.
Microwave on HIGH for a final 2 minutes (1000W) or 2 minutes 30 seconds (800W) until the sauce is hot and chicken is cooked to 74°C/165°F.
Let the chicken rest, covered, for 5 minutes. Season with salt and pepper to taste.
Place trimmed green beans in a shallow microwaveable bowl with 45ml (3 tbsp) of water. Cover and microwave on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W).
Heat the pre-cooked rice in the microwave according to package instructions until piping hot.
Drain the green beans. Serve the chicken and sauce alongside the rice and beans.
Chef's Notes
- Using hot chicken stock helps maintain the temperature in the microwave, ensuring faster and more even cooking.
- The resting period is essential for the chicken to finish cooking gently without becoming rubbery.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Cream sauce may separate slightly upon thawing.
Reheating: Microwave on medium power until internal temperature reaches 74°C/165°F.
