Creamy Chicken & Mushroom Sauce

Creamy Chicken & Mushroom Sauce goes well with rice and pasta.

PREPARING SAUCE

This delicious sauce was prepared using the 3 Qt. (2.8L) Saucepan. This saucepan is great for stovetop cooking of soups, chilli, beans, and stews. Sauce is started in med heat for 3 minutes, then turned to the lowest heat for the rest of the cooking.  Once in low heat, the saucepan turns into a pressure cooker and cooks the sauce in half the time thus saving me time in the kitchen and ensuring food retains maximum nutrition. This means that I don't need excessive salt to add flavour to the sauce as the ingredients retain maximum natural minerals.

PREPARING RICE

The rice was prepared in the Saladmaster  11 in. (27.9cm) Skillet using 2 cups of rice to 3 cups of water. This skillet can also be used for multiple steaks, chops, large meat loaf, greaseless fried chicken and skillet suppers. THe rice was thoroughly washed using warm water until the water ran clear before putting on the stove top. I started with medium heat and once the valve in the cover started clicking continously, I turned the heat to low and left it until done. At low heat, the  skillet turns into a pressure cooker and cooks the food in half the time. What I end up with is a light fluffy rice ready to be eaten with my sauce.

DAILY RECOMMENDED AMOUNT:

SALT - the U.S. Food and Drug Administration recommends consumption of no more than 2.3 grams per day and certain groups limit intake to 1.5 grams per day.

According to the NHS, the daily recommended maximum amount of salt consumed depends on the age:

1 to 3 years – 2g of salt a day (which gives 0.8g sodium)

4 to 6 years – 3g of salt a day (which gives 1.2g sodium)

7 to 10 years – 5g of salt a day (which gives 2g sodium)

11 years and over – 6g of salt a day (which gives 2.4g sodium)

Sodium helps keep our body fluids at the right concentration and is needed for muscle and nerve activity. Excessive amount raises blood pressure, causes body to retain fluid and poses health risks such as heart disease or stroke.

Remember, the salt we add during cooking and at the table makes up only a small amount of salt in our diets. Around 75% of the salt we eat comes from ready-made and processed foods, such as bread, breakfast cereals, soups and baked beans. Even sweet things, such as biscuits, can have salt added to them.