This recipe serves two

2 x Chicken Breasts 300g – add more chicken to increase protein

½ onion

Chicken Stock

300ml Crème Fraiche – use half fat to lower fat content as desired

2 tablespoons of Worcestershire sauce

1 pinch of mustard power

Salt and Pepper to season 

Chopped parsley to add some colour and peppery taste

Olive oil

Heat the pan and add some olive oil. Add the chicken and cook until all surface areas are cooked. Don’t worry about cooking thoroughly at this point. Remove from the heat by placing the chicken in a bowl.

Return the pan to the heat, add a little amount of oil if needed and cook the onion until translucent, don’t caramelise. Once achieve add the chicken stock, Worcestershire sauce, mustard power, and seasoning. Bring to boil. 

Add the chicken back to the mix, stirring occasionally before adding the crème fraiche, mixing well. Bring to boil and then turn down to a simmer and reduce until a desired consistency is achieved and the chicken is cook through. Add the parsley, mix well and serve. 

Serve with either rice or potatoes, and desired vegetables. 

Macros

Calories - 744

Carbs - 25g

Fat - 45g

Protein - 48.8g