Serves 4 (or 2 greedy people like myself)
Ingredients:
4 skinless chicken breasts diced (or 2 large chicken breasts)
1 large onion finely diced
100g chestnut mushrooms
Fry Light Spray
150ml chicken stock
Salt and Pepper to season
Paprika
5 tbsp lighter creme fraiche
1 clove of garlic crushed
1 tsp of mixed herbs
Method:
1. In a lightly sprayed frying pan over a medium heat, fry your onion and garlic until transluscent and cooked. Sprinkle over a tsp of mixed herbs.
2. Add your chicken breast next cooking for about 5 to 10 minutes or until cooked. Add your mushrooms, and season. Sprinkle over some paprika which will add colour and flavour to the dish.
3. Next add the chicken stock, bring this to the boil and then turn the heat down and simmer for about 5 to 10 minutes or until reduced. Stir in your creme fraiche for 5 minutes until completely heated through. Serve with either rice or pasta. Sprinkle over more paprika or seasoning if desired. Enjoy!
Ingredients:
4 skinless chicken breasts diced (or 2 large chicken breasts)
1 large onion finely diced
100g chestnut mushrooms
Fry Light Spray
150ml chicken stock
Salt and Pepper to season
Paprika
5 tbsp lighter creme fraiche
1 clove of garlic crushed
1 tsp of mixed herbs
Method:
1. In a lightly sprayed frying pan over a medium heat, fry your onion and garlic until transluscent and cooked. Sprinkle over a tsp of mixed herbs.
2. Add your chicken breast next cooking for about 5 to 10 minutes or until cooked. Add your mushrooms, and season. Sprinkle over some paprika which will add colour and flavour to the dish.
3. Next add the chicken stock, bring this to the boil and then turn the heat down and simmer for about 5 to 10 minutes or until reduced. Stir in your creme fraiche for 5 minutes until completely heated through. Serve with either rice or pasta. Sprinkle over more paprika or seasoning if desired. Enjoy!
No comments:
Post a Comment