Lentil Is going through the painfully slow process of getting his back teeth at the moment which can affect his appetite for days at a time. Having endured a few days of very little eating, mealtimes becoming a bit of a battlefield, I was delighted when he devoured this little dish!
Makes 3-4 portions
10g unsalted butter
3 mini chicken breasts, cubed
6 mushrooms, sliced
1 garlic clove, finely chopped
1 onion, chopped
a squidge of tomato puree
4 tbsp creme fraiche
1 tsp lemon juice
a tbsp parsley, finely chopped so the little ones don’t spot any big green leaves they don’t want to eat!
pepper to season
Serve with about 25g per portion of pasta or rice.
Marinade the chicken in buttermilk for about 10 minutes.
Meanwhile saute the onion, garlic and mushrooms in the butter on medium heat. Remove from the pan and set aside. Turn up the heat and cook the chicken for 7-8 minutes until it is cooked through. Next re-add the onions, garlic and mushrooms and stir. Add the tomato puree, creme fraiche and lemon juice and cook for a further 2 minutes.
Season with pepper and mix in the parsley.
Serve with pasta or rice.