Creamy Mushroom Chicken
This delicious creamy mushroom chicken dish is surprisingly low in calories and so full of flavour!
Ingredients
- spray olive oil
- 2 chicken breasts skinless and trimmed (approx. 200g each)
- 0.5 onion finely chopped
- 1 fat garlic clove crushed
- 100g mixed or chestnut mushrooms sliced
- 250ml chicken stock made with 0.5 a stock cube or pot
- salt and freshly ground black pepper
- 100ml half-fat crème fraiche
- 1 tbsp freshly chopped parsley to garnish
- 300g broccoli to serve
Instructions
- Heat the spray oil in a non-stick frying pan on a medium heat, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside.
- In the same pan, add a little more oil and fry the onion for 2 to 3 minutes, or until translucent. Add the garlic and fry for another 1 to 2 minutes. Add the mushrooms and fry until golden brown (approx. 5 mins?). If they start to stick, add a little stock to the pan.
- Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight fitting lid, lower the heat and simmer for 12 to 15 minutes, or until the chicken is cooked through. Season with salt and freshly ground black pepper.
- Meanwhile, cook the broccoli in boiling salted water for 3 minutes.
- Stir the crème fraîche and parsley into the sauce and serve immediately with the broccoli.
Notes
- We think this creamy mushroom chicken would also go well with some pasta or potatoes, or some extra vegetables on the side if you're looking to bulk it up a bit.
- The recipe is easily adapted if you’re cooking for less or more people.