Creamy Chicken Breast with Mushrooms
- Olive oil
- 2 chicken breasts, skinless
- 1⁄2 onion, finely chopped
- 1 crushed garlic clove
- 100g mixed mushrooms, sliced
- 250ml chicken stock
- Salt and pepper
- 100ml creme fraiche
- 1 tbsp chopped parsley
- Steamed broccoli, to serve
- Drizzle a little olive oil into a frying pan, and fry the chicken for about 10 minutes or until well browned on both sides. Remove from the pan, and set aside. Add a little more oil to the pan, and chuck in the onions for 3 minutes, then the garlic for a further minute. Add the mushrooms, and fry until golden.
- Return the chicken to the pan, and stir in all the lovely stock. Bring up to the boil, cover with a lid, and simmer for 15 minutes. Season well, then stir in the creme fraiche. Serve hot, with a side of broccoli or other green veg.
30 mins
2 serving