Creamy chicken with mushrooms


Yields4 Servings


 600 g chicken breast, diced
 1 tsp garlic powder
 1 x onion, diced
 200 g button mushrooms, sliced
 10 g Nuttelex light (or other dairy spread)
 1 tbsp plain flour
 1 cup chicken stock
 1 tbsp dijon mustard
 3 tbsp low fat sour cream
 400 g green beans, trimmed



Sprinkle the chicken pieces with garlic powder, salt and pepper.


Stir fry chicken in a non stick pan over high heat for 3 mins or until chicken is just cooked through. Set aside.


Turn heat down to medium and add Nuttelex to the pan. Once melted add the onions, stirring for a minute before adding the mushrooms and stirring for a further minute.


Add the flour, stir for a minute and then add the stock, sour cream and mustard stirring until well combined (don't freak out if the sour cream looks split to start with).


Steam green beans either in the microwave or on stovetop.
Vegetarian option:
* Replace chicken with 525g firm tofu, cubed with excess moisture removed.
Per serve:
Cals: 289 Carbs: 17g Protein: 27g Fat: 13g Sugar: 5g

Gluten free option:
*Use GF flour

Serving suggestion to make 400 calories

Serve with 3/4 cup cooked rice per person.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 270
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 8g3%
Sugars 5g
Protein 39g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.