Chicken in a creamy mushroom sauce
Method
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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.
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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, add a little stock to the pan.
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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.
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Meanwhile, cook the broccoli in boiling salted water until tender.
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Stir the crème fraîche and parsley into the sauce and serve immediately with the broccoli.
Ingredients
- spray olive oil
- 2 chicken breasts, skinless and trimmed (200g/7oz each)
- ½ onion, finely chopped
- 1 fat garlic clove, crushed
- 100g/3½oz mixed or chestnut mushrooms, sliced
- 250ml/9fl oz chicken stock (made with ½ a stock cube)
- salt and pepper
- 100ml/3½fl oz half-fat crème fraîche
- 1 tbsp freshly chopped parsley, for garnish
- 300g/10½oz broccoli, steamed, to serve
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Chicken in a creamy mushroom sauce
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Meat, fish and poultry