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Mushroom Chicken

A staple in our house! Quick, full of flavour and perfect for those busy weeknights.


Recipe for 2 servings

Drizzle of olive oil

2 onions (I use red onions)

3 (or 5!) garlic cloves

250g of chestnut mushrooms

2 chicken breasts, cut into small pieces

1 level tablespoon of low fat crème fraîche

300ml of chicken stock

Dry or fresh thyme & parsley (to taste)


Cooking instructions

1. Add a drizzle of olive oil to a pan on medium heat. 2. Cook chicken breast for 2/3 mins on each side, or until sealed.

3. In the same pan, add a little more oil and add finely diced onion for 10 mins until softened.

4. Add crushed garlic and cook for a further 3 mins.

5. Add sliced mushrooms.

6. Cut the chicken breast into small pieces and add back to the pan.

7. Pour chicken stock in to pan and cook for 10/15 minutes, or until the sauce starts to reduce

8. Add the crème fraîche and stir in well.

9. Once the sauce has thickened again and chicken is cooked through add in your thyme and parsley.

10. Serve with green veg and either mash or rice!



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