Creamy mushroom chicken
This creamy mushroom chicken recipe is a low-calorie, high-protein dish perfect for a quick weekday meal.
Equipment
- non-stick frying pan
Ingredients
Cooking Ingredients
- 2 pieces chicken breasts, skinless and trimmed 200g/7oz each
- ½ medium onion, finely chopped
- 1 clove garlic, crushed fat
- 100 grams mixed or chestnut mushrooms, sliced 3½oz
- 250 ml chicken stock made with ½ a stock cube
- salt and pepper
- 100 ml half-fat crème fraîche 3½fl oz
- 1 tablespoon freshly chopped parsley for garnish
- 300 grams broccoli, steamed to serve
- spray olive oil
Instructions
Cooking Instructions
- Heat the spray oil in a non-stick frying pan, 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 2–3 minutes, or until translucent. Add the garlic and fry for another 1–2 minutes. Add the mushrooms and fry until golden-brown. If they start to stick, stir in a little stock.
- 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 12–15 minutes, or until the chicken is cooked through. Season with salt and pepper.
- Meanwhile, cook the broccoli in boiling salted water until tender.
- Stir the crème fraîche and parsley into the sauce and serve immediately with the broccoli.
Nutrition
Serving: 1servingCalories: 391kcalCarbohydrates: 10.5gProtein: 58gFat: 11.5gSaturated Fat: 6gSodium: 1.1mgFiber: 7.5gSugar: 7g
Tried this recipe?Let us know how it was!