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Chicken with Low-Fat Boscaiola Sauce

Nutritionist and health advocate Zoe B Pullin prepares a delicious and nutritious dish everyone can enjoy


  • 2x200 gram chicken breasts

  • 1 tbsp marjoram fresh or dried

  • 2 cups of mixed mushrooms shiitake, field, and porcini mushrooms, chopped

  • 50g of olive oil

  • ½ a Spanish onion, chopped finely

  • 50ml of a fat-reduced mayonnaise (or 200ml of natural low-fat yoghurt)

  • 2 garlic cloves, crushed

  • ¼ of a cup of flat leaf parsley, roughly chopped

  • ¼ of cup basil, roughly chopped

  • 1 tbsp lemon zest

  • 1 tbsp lemon juice

  • 1 tsp of fresh chilli, choppe


  • 1.

    Marinate the organic chicken breast in olive oil, fresh marjoram, basil and parsley and leave to sit for 10 minutes. Cooking the chicken in a hot frying pan for 5 minutes each side.

  • 2.

    For the boscaiola sauce, sauté the onion, garlic and mushrooms in a little olive oil. Add the lemon zest, chilli and lemon juice. Add the mayonnaise to the mixture and stir over a medium heat for 10-15 minutes.

  • 3.

    Plate the chicken and generously pour over the boscaiola sauce. Serve with a simple green salad.


Time: 20 minutes
Serves: 2

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