METHODFry the onions with low calorie spray or if using the sundried tomato oil for a few mins to soften.
Tenderise the chicken breasts then season with salt, pepper, 1 tsp paprika, 1 tsp mixed herbs, a pinch of garlic granules then rub in the plain flour. Fry in the same pan for 4 mins each side on a medium heat.
Remove the chicken then fry the diced sundried tomatoes with the minced garlic for a minute. Mix in the chicken stock, single cream, 1 tbsp Parmesan and lemon juice.
Place the chicken back in and simmer on low for 4-5 mins to thicken.
Taste and if needed add the rest of the Parmesan.
Serve with the fresh basil, along with Albert Bartlett Mashed Potato (cooked per packet instructions) and steamed tender stem broccoli.
Enjoy!
Serves: 2
Preparation: 15 mins
Cooking: 15 mins
1 pack of Albert Bartlett Chilled Mashed Potato
300g chicken breast
1/2 medium onion, finely diced
40g sundried tomatoes, finely diced
Salt & pepper
Pinch garlic granules
2 tsp paprika
2 tsp mixed herbs
15g plain flour
2 garlic cloves, minced
120g chicken stock
40g single cream alternative
1-2 tbsp parmesan (to taste)
Squeeze of lemon juice
Fresh basil, sliced
Optional: 1-2 tsp sundried tomato oil