Chicken & Mushroom with mustard sauce 

Serves 2
1 Garlic clove, finely chopped (s)
1 Onion, finely chopped (s)
1 Knorr chicken stockpot
1 Lemon, grated zest & juice (s)
1 Tbsp. Wholegrain mustard
1 Tbsp. Schwartz “perfect shake” herb & spice blend
2 Chicken breasts (p)
2 Tbsp. White wine vinegar
2 Tbsp. Tomato puree (s)
60g Strong cheddar, grated (2Hea/2=1 Hea per person)
100g Mushrooms, quartered (s)
200mL Hot water
250g Fromage frais (c)
S & P


Place the chicken in a glass bowl, sprinkle the chicken blend, add the lemon zest & juice, mix well then cover, place in the fridge for at least 1hr.
Heat a frying pan, sprayed with frylight, add the onion & garlic, cook until soft, add the chicken stockpot, mix until dissolved, add the chicken & cook on a high heat for 15 mins until the stock has been reduced by half.
Add the mushrooms, tomato puree, water & white wine, season well, cook for a further 15 mins, check that the chicken is cooked fully.
In a glass bowl mix the mustard & fromage frais.
Add the cheese to the chicken & mix until the cheese has dissolved, remove from the heat, and wait for a couple of minutes then add the fromage frais, 1Tbsp at a time, mixing fully before adding more. Keep on a low heat, then plate up, serve with rice or pasta.

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