Light Chicken Chasseur

1 teaspoon grapeseed oil
4 chicken thigh fillets, skin removed and sliced
2 cloves garlic, crushed
1 medium brown onion, chopped
2 medium carrots
150g button mushrooms, sliced
2 sticks celery, sliced
1 medium capsicum/ pepper, red or green, seeded and diced
1 tablespoon corn flour
1 cup chicken stock
2 tablespoons tomato paste
6 spring onions, chopped

Brush frying pan with oil. Saute chicken for 5–6 minutes until almost cooked. Add garlic, onion and carrots, cooking until onion is translucent. Add mushrooms, celery and capsicum. In a small bowl combine cornflour and stock. Mix in tomato paste and stir until smooth. Pour onto chicken and stir well until mixture bubbles and thickens. Cover and cook for 7–10 minutes until capsicum and celery are tender. Stir through spring onions and serve.
Serves 4.

Serving suggestion
Serve with rice or mashed potato, and steamed broccoli.

Number of Servings: 4

Recipe submitted by SparkPeople user ARTYJO.