🍳 Cooking with Nancy: One-Pan Chicken, Mushroom & Cheddar Sauté

Using the Scanpan Square Sauté Pan

Nancy just added the Scanpan Square Sauté Pan to her kitchen arsenal—and she’s loving every second of it. This pan isn’t just sleek—it’s a game changer. If you’ve been looking for a non-stick, oven-safe, and eco-friendly pan that handles everything from searing to simmering, Scanpan’s got your back.

🛠 Why Scanpan?

The Scanpan Square Sauté Pan brings versatility to the kitchen with these stand-out features:

• Stratanium Non-Stick Coating: No need for excess oil or butter—ingredients glide effortlessly.

• Even Heat Distribution: Perfect browning without hot spots, even on low to medium heat.

• Oven Safe up to 260°C: Start on the stovetop and finish in the oven.

• Eco-Conscious: Made from 100% recycled aluminum.

• Square Design: More surface area = more room to cook (hello, batch meals!).

🍗 Nancy’s Chicken, Mushroom & Cheddar Skillet

Serves 2 | Ready in 20 Minutes

Ingredients:

• 2 chicken breasts, sliced thin

• 1 tablespoon olive oil or butter

• 200g fresh mushrooms, sliced

• Salt & pepper to taste

• ½ cup grated cheddar cheese

• Fresh parsley or chives (optional for garnish)

Method:

1. Warm it up gently: Place the Scanpan sauté pan over low to medium heat. Add the olive oil or butter and let it melt slowly.

2. Cook the chicken: Add the sliced chicken breasts. Season with salt and pepper. Cook gently for about 6–8 minutes, flipping once, until the chicken is cooked through and lightly golden. Remove and set aside.

3. Sauté the mushrooms: In the same pan, add the sliced mushrooms. Let them cook over low heat, stirring occasionally, for 6–7 minutes until tender and browned.

4. Combine & melt: Return the chicken to the pan. Sprinkle cheddar cheese over the top. Cover and let the cheese melt slowly—about 2–3 minutes.

5. Garnish & serve: Sprinkle chopped parsley or chives if desired. Serve hot with crusty bread or a fresh green salad.