This chicken and mushroom weaning recipe is simple, delicious and full of protein, helping your baby to feel fuller for longer.
I have used regular button mushrooms in this recipe but feel free to use any mushrooms you have in the larder.

A good source of

• Protein
• Selenium
• Vitamin B3
• Vitamin B6
• Iron
• Vitamin C

Ingredients

• 1 x Skinned Chicken Breast
• 150g Button Mushrooms
• 1/2 x Garlic Clove
• 1 x Tablespoon Creme Fraiche
• 20g Unsalted Butter
• Breastmilk or formula

You will need

• 1 x Large Frying Pan
• 1 x Food processor or hand-held blender or a Baby Dan Food Mill with Serving Spoon
• 1 x Ice Cube Tray or Happy Mummy Baby Cubes Food Portioners (Stage 2)
• 1 x Peeler

Method

1) Prepare the mushrooms by cutting into small chunks.

2) Prepare the chicken also by cutting into 1cm strips.

3) Melt the butter in the frying pan on a low to medium heat and add the mushrooms, garlic and chicken. Stir thoroughly to coat in butter.

4) Place a lid over the frying pan and cook gently for 10 minutes, stirring occasionally.

5) When the chicken is cooked through (cut the biggest piece of chicken in half and check it is cooked and not pink) empty the contents into your blender of choice along with the creme fraiche and a tablespoon of water. Blend thoroughly while adding enough breastmilk or formula to bring it to a consistency you are happy with.

5) Fill up you ice cube tray or portioner evenly with the puree and, when cooled completely, place in the freezer.

6) Once frozen you can empty you portions into a freezer bag so you can use the portioners again!

To reheat just warm a portion in a saucepan over a gentle heat or in the microwave. Test the temperature on your top lip.

If you do use a microwave to heat food always remember to stir thoroughly to remove hotspots!