Chicken and Mushrooms in Creamy Lemon Sauce
Sauté 2 seasoned (with pepper and salt) skinless chicken breasts in a small amount of Olive Oil
Add juice of a whole lemon and quarter of a cup of chicken stock.
Poach until cooked through (with lid on), approx 15 mins turning once
Add quartered button mushrooms and chopped shallots, cook a further 2 mins then add approx half a cup of light evaporated skim milk, stir through until combined and heated.
Serve with steamed Green vegetables.