CREAMY CHICKEN AND MUSHROOM RAGOUT

This is very reasonable in calories and yet it feels very indulgent at the same time.

If you would like to bulk up the meal and the nutrition, serve it with a big bowl of blanched broccoli and peas.

A true hug for your belly!

Serves 2

INGREDIENTS

low-calorie cooking spray salt and black pepper

2 boneless, skinless chicken breasts

1 white onion, diced

100g button mushrooms, sliced 1 garlic clove, crushed

1 chicken stock cube

250ml boiling water

100g reduced-fat crème fraîche 1⁄2 lemon, juiced

1 tsp chopped fresh thyme, plus extra to garnish boiled rice, boiled baby potatoes or baked sweet potatoes, to serve

METHOD

Heat a shallow casserole or a deep frying pan and add some low-calorie cooking spray. Season your chicken breasts with salt and pepper, then add to the pan and cook for 7–10 minutes, turning over halfway through, until golden brown on both sides.

Add your onion, mushrooms and garlic and fry gently until softened.

Dissolve the stock cube in the hot water, then pour into the pan and simmer for 15 minutes, until the chicken is fully cooked.

Remove from the heat and gently stir in your crème fraîche, lemon juice and thyme. Do not put the pan back on the heat now, as this will cause the sauce to split.

Garnish with a few fresh thyme leaves and serve with boiled rice, boiled baby potatoes or baked sweet potatoes.

Nutritional Information

Per serving: Calories 370kcal | Protein 36g Carbohydrates 18g | Fat 16g