Chicken in a Creamy Mushroom Sauce

Pan-fried chicken breasts simmered in a light mushroom and crème fraîche sauce, served with steamed broccoli.

Healthy Chicken Quick High Protein Low Calorie

Estimated Nutrition

Calories

391

kcal / serving

782 kcal total

Carbs

10.5g

per serving

21 g total

Fat

11.5g

per serving

23 g total

Protein

58g

per serving

116 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Crème Fraîche

half-fat

Liquids

250

Chicken Stock

made with half a stock cube

Meat

400

Chicken Breast

skinless and trimmed

NutsSeeds

clove

Garlic

crushed

to taste

Salt

to taste

Black Pepper

tbsp

Parsley

freshly chopped for garnish

OilsFats

spray

Olive Oil

spray oil

Vegetables

0.5

piece

Onion

finely chopped

100

Mushrooms

mixed or chestnut, sliced

300

Broccoli

steamed to serve

Method

Heat spray oil in a non-stick frying pan and fry chicken for 10 minutes until browned.

Remove chicken and fry onion in the same pan for 3 minutes until translucent.

Add garlic and mushrooms to the pan and fry until golden-brown.

Return chicken to the pan, add stock, and bring to the boil.

Cover and simmer for 15 minutes until chicken is cooked through, then season.

Boil broccoli in salted water until tender.

Stir crème fraîche and parsley into the sauce and serve with broccoli.