Wow, it’s been some time since I last posted a recipe! Things have been pretty busy, so I’ve been cooking quick or old favourites, most of which I’ve already shared with you.
However, with another batch of Total Greek Yoghurt to test I thought I’d better create something new. This is a healthier version of your usual Chicken Supreme recipe, and makes full use of the thick and creamy 0% Greek Yoghurt from Total’s Fage range – add some low fat (but not too low, otherwise it’ll curdle) creme fraiche and it turns into something truly delicious!
This recipe is very quick to make, uses one pan (plus one for the rice!) and with the tender chicken and rich creamy sauce, you’ll want to go back for more.
- 1 medium onion, finely sliced
- 2 garlic cloves, finely chopped
- 2 chicken breasts, cut into bite sized pieces
- 3-4 tbsp white wine
- 3 heaped tbsp low fat creme fraiche
- 1 heaped tbsp 0% greek yoghurt
- 1 handful frozen peas
- 1 slice of ham, finely chopped
- 1 tbsp fresh parsley, finely chopped
- salt and pepper
- knob of butter
- olive oil
Put a saucepan on a medium-low heat and add a little olive oil and a small knob of butter. Cook the onion and garlic with the lid on, until soft and glossy.
Turn up the heat a little and add the chicken pieces. Cook until they turn white. Add the wine and reduce with the lid off for 2-3 minutes, before adding the creme fraiche and greek yoghurt.
Add the peas and reduce until you have a nice thick sauce.
Serve with rice, sprinkled with the ham and parsley.