Slow cooked, tasty tarragon and mustard chicken.

INGREDIENTS Serves 4

(half a syn per portion SW)

4 chicken breasts

200 ml chicken stock

1 heaped tsp Dijon mustard

1 tbsp dried tarragon

200 g mushrooms, thickly chopped

2 large courgettes, thickly chopped

2 tbsp 0% fat creme fraiche

2 tbsp cornflour

Add the chicken breasts,stock,tarragon and mustard to a slow cooker. Cook on high for three hours. Wipe the mushrooms with some kitchen roll and cut into thick slices. Wash and thickly slice the courgette, discarding the top and bottom bit. Add both to the slow cooker, replacing the lid and cooking for another hour. When the cooking is finished, stir through the creme fraiche. Serve with rice, potatoes or salad !

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