Description
Delicious creamy chicken dish
Ingredients
Scale
360g new potatoes
100g green beans
100g asparagus tips (or other green veg)
2 Chicken breasts
1 clove of garlic
60g of mushrooms thinly sliced
Frylight
Olive oil – splash
250g low fat creme fraiche
1tsp Dijon or wholegrain mustard
half a bunch of fresh tarragon
Instructions
- Preheat oven to 220 degrees
- Chop potatoes into bite-sized pieces (keep skin on if you want). Top and tail the green beans and trim woody bits from asparagus.
- Pull the tarragon leaves from the stalks and discard the stalks. Finely chop the leaves.
- Finely chop the garlic
- Spray the potatoes with Frylight, season with salt and pepper and place on a baking tray – put in the oven to roast.
- Slice the chicken breasts in to 1cm wide strips
- Heat a spash of olive oil in a non-stick frying pan on a medium -high heat. Add garlic and fry for a minute.
- Season chicken with salt and pepper. Add chicken to the frying pan and cook for around 4 minutes each side (check no pink bits left). Add mushrooms, cook for a minute. Remove pan from heat.
- Start to cook your veges – steaming is best – 3 minutes roughly
- Check your potatoes are ok – turn off if cooked and browned.
- Place frying pan back on the heat (low-medium) Add the Creme Fraiche, a splash of water, mustard and tarragon leaves and stir – dont let it stick- wait til it bubbles gently and becomes the consistency of double cream, then remove from the heat.
- Serve side by side on a plate and spoon the remaining sauce over the chicken.
- Prep Time: 20
- Cook Time: 30
Nutrition
- Calories: 632