Ingredients (serves 2)
- 2 tbs reduced fat creme fraiche
- 1 tbs grainy mustard
- 1 clove garlic
- 1/2 cup chicken stock, salt reduced
- 1/2 tsp tarragon
- Oil spray
- 2 chicken reasts, sliced in strips
- 250g small potatoes, to serve
- 125g green beans, to serve
Method
- Mix creme fraiche, mustard, garlic, stock and tarragon together
- Spray a pan with non- stick oil
- Pan fry chicken until tinged golden on each side
- Add sauce and cook until sauce reduced
- Serve wih potatoes and beans
