Ingredients
- 40 g Brown Onion (sliced)
- 1 tsp Butter
- 120 g Chicken breast (cut into strips)
- 1 cube Chicken Stock Cube
- 35 g Common Mushrooms (sliced)
- 1 tsp Dijon Mustard
- 1 clove Garlic (crushed)
- 2 g Salt and Pepper (to season)
- 30 g Sour Cream
- 0.25 cup Water
- 60 g Zucchini (spiralized)
Instructions
- 1. Heat butter in a large frying pan. Add mushrooms, onions and garlic. Sauté on low heat until onion is brown. Remove from pan and set aside.
- 2. In the same pan, add chicken strips, browning lightly.
- 3. Add water, chicken stock, sour cream and mustard to the pan, and continue cooking over a low heat until chicken is cooked through and the sauce has reduced and thickened.
- 4. Meanwhile, in another pan, add zucchini to a hot pan with salt and oil and cook for 2 minutes or until slightly browned. Remove from pan and add to serving bowl.
- 5. Add mushrooms to chicken dish and stir well until heated through. Serve with spiralized zucchini.