2 x 200 gram chicken breasts
1 tbsp marjoram fresh or dried
2 cups of mixed mushrooms shiitake, field, and porcini mushrooms, chopped
50g of EVO oil
½ a Spanish onion, chopped finely
50ml of a fat-reduced soy mayonnaise (the soy mayo is optional)
200ml of unsweetened soy yoghurt
2 garlic cloves, crushed
¼ of a cup of flat leaf parsley, roughly chopped
¼ of cup basil, roughly chopped
1 tbsp lemon zest
1 tbsp lemon juice
1 tsp of fresh chilli, chopped
Marinate the organic chicken breast in olive oil and fresh marjoram and leave to sit for 10 minutes. Cooking the chicken in a hot frying pan for 3-5 minutes each side.
For the boscaiola sauce, sauté the onion, garlic and mushrooms in a little olive oil. Add the parsley, basil, lemon zest, chilli and lemon juice, cook for 10 minutes.
Once cooked take the mixture off the heat and let it cool slightly, add the soy mayonnaise and soy yoghurt to the mixture.
Plate the chicken and generously pour over the boscaiola sauce. Serve with a simple green salad or steam asparagus.