Low Fat Braised Chicken with Mushroom and Lemon Sauce

Delicious low fat braised chicken with mushroom and lemon sauce diet recipe.

• 3 teaspoons sunflower oil
• 4 skinned and boned chicken breasts, about 125g each
• Salt and black pepper
• Juice of 2 lemons
• 150g mushrooms, quartered
• 1/2 cup chicken stock
• 1 tablespoon chopped fresh thyme or marjoram
• 6 spring onions, finely chopped

1. Heat the oil in a flameproof casserole large enough to hold the chicken breasts in a single layer. Add the chicken and brown all over.
2. Season the chicken with salt and pepper, then add the lemon juice, mushrooms and stock. Cover and bring to the boil, then lower the heat and simmer, stirring occasionally, for 20 minutes, or until the chicken juices run clear when the breasts are pierced with a knife. Add a little more stock or water if the liquid is evaporationg too quickly; there should be some liquid left when the chicken is cooked.
3. Remove the chicken breasts from the casserole and keep warm. Boil the remianing cooking liquid until thickened slightly. Stir in the chopped thyme or marjoram and spring onions and adjust the seasoning. Serve the chicken, spood over the musroom sauce and garnish with sprigs of thyme.