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Chicken Fricassee

Serves 4

Ingredients

Leftover Roast Chicken
300g Tub of Mushroom Pasta Sauce
250g Chestnut Mushrooms, halved
1/2 a Lemon
75ml Creme Fraiche
Handful of Parsley, chopped

Method

Tear the chicken into bite-sized pieces, discarding the skin and bones. Set aside. Heat the mushroom sauce in a large frying pan over a medium heat until just simmering.

Stir in the mushrooms, the juice of the lemon and the creme fraiche and cook for 3-4 minutes, until heated through. Stir in the parsley, season to taste and divide between plates. Serve with the remaining lemon and rice.

Source: Delicious Magazine