Chicken with Low-Fat Boscaiola Sauce
Cook Time 20 minutes
2 x 200g chicken breasts
1 tbsp marjoram (fresh or dried)
2 cups mixed mushrooms (shiitake, field, and porcini), chopped
50g extra virgin olive oil
½ a Spanish onion, finely chopped
50ml fat-reduced mayonnaise (gluten free or 200ml of natural low-fat yoghurt)
2 garlic cloves, crushed
¼ cup flat leaf parsley, roughly chopped
¼ cup basil, roughly chopped
1 tbsp lemon zest
1 tbsp lemon juice
1 tsp of fresh chilli, chopped
Marinate the organic chicken breast in olive oil, fresh marjoram, basil and parsley and leave to sit for 10 minutes. Cooking the chicken in a hot frying pan for 5 minutes each side.
For the boscaiola sauce, sauté the onion, garlic and mushrooms in a little olive oil. Add the lemon zest, chilli and lemon juice. Add the mayonnaise to the mixture and stir over a medium heat for 10-15 minutes.
Plate the chicken and generously pour over the boscaiola sauce. Serve with a simple green salad.