Ingredients:

  • 4 Boneless, skinless Chicken Breasts (approx. 180g / 6.5 oz each)
  • 1 tsp Paprika (sweet or smoked)
  • 1/2 tsp Dried Thyme
  • Salt and Freshly Ground Black Pepper (to taste)
  • 1 tbsp Olive Oil Spray (or low-calorie cooking spray)
  • 1 small Onion, finely diced (approx. 80g / 3 oz)
  • 1 clove Garlic, minced
  • 200g Mixed Mushrooms (Chestnut/Button), sliced
  • 150ml Dry White Wine OR Chicken Stock (Use Stock for alcohol-free)
  • 250ml Low-fat Chicken Stock (or 'Better than Bouillon' mixed well)
  • 1 tsp Dijon Mustard
  • 1 level tbsp Cornflour (Corn Starch) mixed with 2 tbsp cold water (the Slurry)
  • 150g Low-Fat Crème Fraîche (or fat-free Greek Yogurt)
  • 1 tsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Butterfly or lightly pound the chicken breasts if they are very thick to ensure even cooking. Season liberally with paprika, thyme, salt, and pepper.
  2. Heat the olive oil spray in a large, oven-safe skillet or frying pan over medium-high heat. Sear the chicken for 3-4 minutes per side until beautifully golden brown. Remove chicken and set aside on a plate, covering loosely with foil to keep warm.
  3. Lower the heat to medium. Add the diced onion to the same pan (use a splash more spray if the pan looks dry). Cook gently for 4 minutes until softened, scraping up any brown bits (fond) from the bottom. Add the minced garlic and sliced mushrooms; cook until the mushrooms have released their liquid and browned slightly (about 5-7 minutes).
  4. Pour in the white wine (or stock). Bring to a simmer and cook for 2 minutes, allowing the alcohol to evaporate and concentrating the flavour.
  5. Whisk in the low-fat stock and Dijon mustard. Bring back to a gentle simmer.
  6. Whisk the cornflour slurry one last time and pour it slowly into the simmering sauce, stirring constantly until the sauce begins to thicken noticeably.
  7. Remove the pan from the heat. Stir in the low-fat crème fraîche (or yogurt) until completely smooth and incorporated. Taste and adjust seasoning (salt/pepper).
  8. Return the seared chicken breasts to the pan, nestling them into the sauce. Cover the pan and allow to gently simmer on very low heat for 5-8 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C).
  9. Garnish generously with fresh parsley and serve immediately.