Chicken in a creamy mushroom sauce

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  250g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  1 cloves, minced or 3g

• Closed Cup Chestnut Mushrooms

  Sainsbury's

  100g

• Chicken stock

  Soup, home-prepared

  28g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Creme Fraiche

  Half Fat - Tesco

  1 oz or 28g

• Parsley

  Raw

  1 tbsp or 4g

• Broccoli

  Raw

  300g

Directions

1. 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.
2. 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.
3. 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.
4. Meanwhile, cook the broccoli in boiling salted water until tender.
5. Stir the creme fraiche and parsley into the sauce and serve immediately with the broccoli.
6. Recipe by: Deborah Reddihough (source: http://www.bbc.co.uk/food/recipes/chicken_in_a_creamy_84614)