This is a GREAT recipe ...I've done it before and sadly forgot about it (I've been off my regime for a while but slowly getting back to it...) found it again this week so made it again....its really tasty and filling. I served mine with cauliflower rice but its so low in sp you could have real rice, chips or a jacket potato with it (don't forget to include the sp for these)
If you wanted a vegetarian version you could use all mushrooms and a vegetable stock cube the sp would stay the same as it comes from the Crème Fraiche.
Hope you enjoy it
Lets stay strong guys
Sue
x
Ingredients
Frylight Stir-Fry Spray Oil
1 large Onion, sliced
500g Chicken breast, skinless, raw, cut into thin strips
240g Mushrooms, sliced
1 teaspoons Paprika
1 Chicken stock cube, made up to 300ml with hot water
200ml Healthy Living Crème Fraîche
1 pinch Salt
1 pinch Black pepper
1 tablespoon Worcestershire Sauce
1 tablespoon Parsley, fresh, chopped
Method
Spray a large frying pan with the frylight and heat over a medium heat. Add the onion and cook for 5 minutes until the onion softens. Add the chicken to the pan stir fry for 5 minutes until it is sealed on all sides.
Add the mushrooms, paprika
and Worcestershire sauce and cook stirring for 2 minutes. Add the stock.
Bring to the boil and then reduce the heat and simmer, uncovered for 20
minutes stirring from time to time.
Add the crème fraiche, seasoning and parsley. Stir well and heat through gently for 2 minutes - don't allow it to bubble and boil as the sauce may split.
Add the crème fraiche, seasoning and parsley. Stir well and heat through gently for 2 minutes - don't allow it to bubble and boil as the sauce may split.
