Chunky Mushroom Diane Sauce

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I’ve never made a Diane Sauce before, but tonight I thought I would give it a try to go with my chicken and steamed veggies. It was so easy, but I think my version may be a little different from the “classic” recipe. For one thing, it doesn’t have Brandy. But that’s ok, it was so delicious that I WOLFED it down as soon as I sat down to eat it. It’s also a little chunkier with loads of mushrooms but it still had a lovely rich and creamy texture. I think normally you serve Diane Sauce with steak, but it went with chicken perfectly. Actually, it tasted amazing with the peas! Here’s my recipe, enough for two or three.

Chunky Mushroom Diane Sauce

  • 200g mushrooms, sliced
  • 1/2 onion, diced
  • 1 clove garlic, minced finely
  • 1 TBS worcestershire sauce
  • 1 TBS tomato paste
  • 1 TBS cooking cream (I use light)

Saute the mushrooms, garlic and onion until cooked and reduced. Add the worcestershire sauce and tomato paste and cook for a few minutes before adding the cooking cream and stirring through. If you would like the sauce less chunky, add a little water and stir until desired consistency. Serve immediately!

I used Philadelphia Cooking Cream (light) and this sauce ended up 127 calories in total, so divided by two or three it becomes a delicious and healthy sauce.

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Chicken with Bacon, Mushrooms and Peas

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My favourite dinners are ones that are quick, really delicious and leave enough for lunch the next day. This is one of those dishes. I tend to eat low-carb at night, it just seems to work with my body better especially with sleep and getting up in the morning. Eating low-carb means that I fill up on protein and LOTS of vegetables.

The night before I took this photo, I served it with steamed broccoli and carrot. I had leftovers so for lunch I made a little salad. Here is the recipe.

Chicken with Bacon, Mushrooms and Peas

Makes 6 serves

  • 6 chicken thighs (I use skinless cutlets)
  • 200g bacon, diced
  • 400g sliced mushrooms
  • 100g peas
  • 250g Philadelphia cooking cream (I use light)
  • 1 TBS wholegrain mustard

Season and brown the chicken pieces in a little olive oil over a high heat. Set aside. Fry the bacon and mushrooms until cooked and add the chicken pieces back in. Stir in the cooking cream and the mustard. Simmer until the chicken is mostly cooked, and add the peas for the last few minutes so it gently steams without being overcooked.

Serve with steamed veggies and salad. Comes to 370 calories per serve (approximate).