Method

• Heat a drizzle of olive oil in a large buffet casserole / saucepan
• Season the chicken breasts with salt and pepper and then sear until golden brown all over. Remove from the pan and set aside.
• Add the mushrooms to the pan and cook until golden brown. Remove and set aside.
• Add the onion to the pan with a pinch of salt and cook until soft.
• While the onion is cooking - combine the nut butter, almond milk and chicken stock in a large jug. Whisk until well combined and smooth.
• Add the garlic to the onion and cook until fragrant. Sprinkle over the almond flour and mix well.
• Pour in the nut butter and stock mixture. Sprinkle in the dried herbs.
• Bring to a gentle simmer and add the kale. Simmer until thickened.
• Return the chicken to the pan to cook through.
• When the chicken is almost done add the mushrooms back into the mix and stir to heat through. Finish with the sun-dried tomatoes for a pop of colour and acidity.
• Serve the saucy creamy casserole with afresh green salad on the side and enjoy!