Hearty chicken stroganoff

MY family love the taste of this hearty dish; as a lighter alternative I use half crème fraiche and half cream. Ingredients: 500g skinless chicken breast 1tbsp sunflower oil 30g butter 1 large onion, chopped 100ml white wine 150g button mushrooms 1 sliced green pepper 1 garlic clove, chopped or pressed 1tbsp plain or wholemeal flour 1tsp Dijon or wholegrain mustard 2tsp lemon juice 100ml chicken stock 100ml crème fraiche 150ml single cream Salt and ground black pepper Boiled rice and parsley for serving Method:

Cut the chicken into thin strips approximately 2in (5cm) long.

Start to cook the rice according to the instructions.

In a large frying pan heat the oil, add half the butter and fry the onion, garlic and chicken for two minutes to seal, but not brown.

Remove the chicken from the pan with a slotted spoon, set aside.

Add the remaining butter to the pan and sauté the mushrooms and green pepper for a few minutes tossing continuously.

Add the white wine and reduce for a further four minutes.

Add the flour and sauté for one minute.

Next add the mustard and lemon juice.

Gradually stir in the chicken stock to bubbling.

Mix in the crème fraiche and cream stirring continuously.

Return the chicken to the pan and stir until cooked through and the sauce is bubbling, season well. Serve immediately with the rice and garnish. Chef’s Note:

This high protein and low fat dish is also vitamin and mineral rich including vitamins A, Bs, C, K1, Folic acid, iron and calcium.

Lesley and her husband, Roberto, own Roberto’s Italian on Ocean Plaza, for more of Lesley’s recipes go to Twitter @LYates Nutrition