Vegetarian Chicken with Creamy Mushroom Sauce
Indulge in the comforting flavors of this **Vegetarian Chicken with Creamy Mushroom Sauce**, a hearty, meat-free twist on a classic dish that’s perfect for weeknight dinners or special occasions. Tender vegetarian chicken-style fillets are pan-seared to golden perfection, then smothered in an irresistibly rich and creamy sauce infused with earthy cremini mushrooms, sweet onions, and vibrant garlic. Nestled in a velvety base of heavy cream, vegetable broth, and a hint of fresh thyme, this luscious sauce is thickened to perfection and balanced with just the right amount of seasoning. Easy to prepare in just 45 minutes, this recipe is a wonderful way to elevate plant-based dining. Garnished with fragrant parsley, this dish is delicious served over pasta, rice, or mashed potatoes, offering a satisfying, wholesome meal for vegetarians and omnivores alike.
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Recipe Information
Ingredients
- 4 vegetarian chicken-style fillets
- 2 tablespoons olive oil
- 250 grams cremini mushrooms, sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the vegetarian chicken-style fillets to the skillet and cook for 4-5 minutes on each side, or until golden brown. Remove fillets from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and heat it over medium heat.
Add the sliced mushrooms and onion to the skillet; sauté for about 5 minutes until the mushrooms are brown and the onions are translucent.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Stir in the vegetable broth and bring to a simmer. Cook for about 3 minutes to reduce slightly.
In a small bowl, whisk together the heavy cream and cornstarch until smooth.
Gradually add the cream mixture to the skillet, stirring constantly. Cook until the sauce begins to thicken, about 2-3 minutes.
Add the thyme, salt, and pepper to the sauce; mix well.
Return the vegetarian chicken-style fillets to the skillet. Simmer everything together for another 5 minutes, allowing the flavors to meld.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3445 mg | 150% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 17.3 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 303 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2294 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
