Preparation  & Cooking time : 30 minutes
Serves :2

Difficulty : 2/10

You will need:

 For the Chicken  :
150ml Cream 
50gr Butter
1 tsp Paprika
50ml Lemon juice
2 Cloves Garlic
100ml Double Cream Youghurt
1 pich salt flakes
1 pinch black pepper
Willow Creek Olive Oil - Truffle Flavour
2-3 Filleted Chicken Breasts
Feta Cheese to garnish
For the Vegetables :
1 pack mixed vegetable (with as few carrots and butternut as possible.)
6 Courgettes , cut into ribbons with a vegetable peeler
50gr Butter to saute veg once cooked
Salt to taste

Method: (see below for pictorial)

For the Chicken :
- Place your frying pan on the stove and add your butter and let it melt
- Add the finely chopped garlic into the frying pan 
- Cut your chicken into chunks and add this to the hot butter in the frying pan
- Sprinkle the paprika, a pinch of salt & pepper over your chicken and  turn the chunks in the pan
- Add  the yoghurt and allow the chicken to simmer and cook through ( the yoghurt helps soften the chicken) DO NOT OVERCOOK
- Add the Cream and allow it to simmer until it turns glossy and the sauce combines to a creamy texture
- tun down the heat and leave to stay warm for serving

For the Vegetables :

- In another frying pan add a little water and place your veg in the pan and add a pinch of salt
- allow the veg to simmer until done , add the courgette ribbons (courgette that has been made into strips using a veg peeler)
- add the butter and turn the veg allowing the butter to coat the veg in a lovely glossy finish
- place the vegetables in the bottom of  2 serving bowls/plates

Place the creamy chicken pices and sauce on top of the vegetables , drizzle a little WillowCreek Truffle Oil ove and crumble a little feta on top voila!

** cooks note -
I love the truffle oil as it adds a nutty flavour and an additional fat to the meal for those banting.


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