Purées · Lunch · by Mara
Mooncap Chicken Velvet
Pureed Mushroom Chicken
Mara turns chicken and mushroom into a smooth, deeply savory bowl for days when supper should be quiet, warm, and entirely free of unnecessary ceremony.
- Total time
- 25 min
- Yield
- 4 servings
- Serving
- 1/4 cup
- Texture
- Smooth
Ingredients
- 1 tablespoon olive oil
- 1 medium boneless, skinless chicken breast
- 1/2 cup low-sodium cream of mushroom soup, plus more as needed
- Salt, pepper, paprika
Directions
- 1
Preheat the oven to 425°F.
- 2
Line a baking sheet with foil and season the oiled chicken lightly.
- 3
Bake for 10–12 minutes, until the thickest part reaches 165°F.
- 4
Cool the chicken and cut it into 1/2-inch pieces.
- 5
Warm the soup and pour it into a blender.
- 6
Add the chicken and blend until completely smooth, adding soup as needed.
- 7
Divide into four 1/4-cup portions and finish with paprika.
PER SERVING
Nutrition
- Protein
- 9g
- Calories
- 90
- Carbs
- 3g
- Fat
- 5g
- Sodium
- 197mg
The source reports less than 1 g sugar per serving.
Source: Wexner Medical Center Bariatric Surgery Cookbook; adapted there from Bariatric Food Coach (Wagner, 2016).
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