Serves 2<\/p>\n
Ingredients<\/strong><\/p>\n 1 Garlic clove, finely chopped (s) Method<\/strong><\/p>\n 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.
\n1 Onion, finely chopped (s)
\n1 Knorr chicken stockpot
\n1 Lemon, grated zest & juice (s)
\n1 Tbsp. Wholegrain mustard
\n1 Tbsp. Schwartz \u201cperfect shake\u201d herb & spice blend
\n2 Chicken breasts (p)
\n2 Tbsp. White wine vinegar
\n2 Tbsp. Tomato puree (s)
\n60g Strong cheddar, grated (2Hea\/2=1 Hea per person)
\n100g Mushrooms, quartered (s)
\n200mL Hot water
\n250g Fromage frais (c)
\nS & P<\/p>\n
\nHeat 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.
\nAdd the mushrooms, tomato puree, water & white wine, season well, cook for a further 15 mins, check that the chicken is cooked fully.
\nIn a glass bowl mix the mustard & fromage frais.
\nAdd 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.<\/p>\n