Ingredients for 4 portions :
600 g chicken breast
200 g mushrooms
2 tablespoons whole-wheat flour
1 teaspoon low-fat butter
100 ml 12% crème fraîche
100 ml chicken stock
Juice of one lemon
1 tablespoon chopped parsley
salt and pepper
Preparation:
Start preparing the chicken and mushroom blanquette by washing the mushrooms and cutting them into pieces.
Fillet the chicken breast, then place in a sauté pan with the butter and mushrooms, and leave to brown for 5 minutes, stirring constantly.
Mix the flour, cream and chicken stock in a bowl, then pour over the chicken fillets and cook for a further 5 minutes.
Add the lemon juice and parsley, then season and remove from the heat. Serve the chicken and mushroom blanquette piping hot.