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Add a photoServings: 4
Ingredients
- 600 ml Good vegetable or possibly chicken stock, (1 pint)
- 1 x Onion, halved
- 1 x Cinnamon stick
- 4 x Boneless, skinless, chicken breasts
- 1 tsp Oil
- 250 gm Button mushrooms, sliced (9oz)
- 6 Tbsp. Light creme fraiche
- 2 Tbsp. Fresh tarragon, minced Salt and freshly grnd black pepper
Directions
- Place the stock, onion and cinnamon stick in a medium saucepan. Bring to the boil. Add in the chicken breasts, cover and simmer for 10-12 min or possibly till the chicken is cooked through.
- Heat the oil in a non-stick frying pan. Add in the mushrooms and fry for 3-4 min. Add in 4 tbps of the chicken cooking liquor to the frying pan and simmer for 1 minute. Add in the chickem, creme fraiche and tarragon to the pan and heat through.
- Serve with brown rice or possibly bulgar wheat and plenty of vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 4 servings | |
| Calories 23 | |
| Calories from Fat 11 | 48% |
| Total Fat 1.21g | 2% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 63mg | 2% |
| Total Carbs 2.76g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.05g | 1% |
| Protein 0.48g | 1% |
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