Recipe Corner

I am just showing off now with these photos - but I made this last night and it was bloody lovely (sometimes my 'chuck it all in and hope for the best attitude' doesn't produce the best results), so it seemed rude not to share.

Chicken with Mushroom Sauce for 1 (Matt was off to Gaucho so I'm pretending not to be jealous)

1 Chicken breast (2.5)

Chopped Shallot or Onion

Chopped Mushrooms

Garlic Clove (or if you are lazy like me - Morrisons ready chopped garlic)

Glug of wine (1)

Chicken Oxo Cube (half) and some hot water

Extra Light Philadelphia approx tablespoon (0.5)

Lurpak Lighter (optional) approx teaspoon (1)

Salt and Pepper

Heat a frying pan and melt the butter if using or spray oil if not.

Fry the Chicken Breast until cooked through - remove from pan and cover with foil

Pop the onion or shallot in the pan and cook for a couple of minutes

Add in the garlic and stir for a further minute or so

Pop in the mushrooms on a high heat cook through

Throw in the glug of wine and simmer to reduce by half

Crumble in the Oxo and a bit of water (you can probably do without this step if you season well enough) and allow to bubble.

Season with salt and pepper, remove from heat, stir in Philadelphia and serve over the chicken.

I had this with masses of rice because I had an abundance of points left. I even scraped the frying pan clean with my finger. Classy.

Enjoy.