This is an old favourite recipe I created after combining ideas from around four different mushroom stroganoff recipes I found online many years ago. It used to be our go-to meat free meal without the chicken but since I’m on my current food plan, I’ve added extra protein whilst still keeping it low calorie.

Remember, mushrooms shrink a lot when you cook them but start with a large pan as they will start off filling it!

Serves 6

(222 calories plus rice)

Ingredients:

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, finely chopped

650g chicken breast, diced

675g mushrooms, sliced/quartered (I used chestnut mushrooms and quartered the smaller ones)

salt & pepper to taste

2 tsp English mustard

2 tsp Dijon mustard

2 tsp tomato puree

4 tsp paprika

1/2 tsp fresh thyme

3 tbsp sherry or white wine

1 chicken “stock pot”

2 tbsp lemon juice

200ml low fat crème fraiche

extra black pepper (optional)

1 tbsp grated parmesan (optional)

Method:

Heat the oil in a large frying pan or wide saucepan and cook the onions and garlic over a medium heat for about 5 mins. Add the chicken and brown for around 2-3 mins, add the mushrooms and fry for a further 5-7 minutes. Season with salt & pepper.

Add the mustards, tomato puree, paprika, thyme and sherry and mix thoroughly into the mushrooms & chicken. Add the stock and 1 tbsp of the lemon juice.

Simmer until the sauce thickens then remove from the heat and add the other tbsp of lemon juice and the crème fraiche (I also added more black pepper as I like it peppery) and stir through.

Serve with 150g cooked white rice (195 calories) and grate over some parmesan if you like. I usually add a pile of broccoli on the side too.

This is one I had previously frozen and reheated, served with chives on top.