Grilled Chicken with Diane Sauce

You can replace the cooking cream with canned evaporated milk if you desire.

This recipe is low sodium, low sugar, low carb and high protein.

Ingredients

• 1 large skinless chicken breast

Sauce

• 1 shallot, diced
• 1 tsp. olive oil
• 2 cloves garlic, crushed
• 1 tbsp. tomato paste
• 1/2 cup cooking cream
• 1/4 cup water
• 1 tbsp. Worcecshire sauce
• Cracked pepper

Vegetables

• 1/2 large zucchini, sliced
• 1 cup broccoli florets
• 100g chopped pumpkin
• 1/4 red capsicum, chopped
• 1 clove garlic, crushed
• 1 tbsp. olive oil
• Salt and pepper to taste

Method

1. Heat a non-stick frypan with 1 tbsp. olive oil.  Cook pumpkin until nearly softened.  Add zucchini, capsicum and broccoli, sautéing for a few minutes.  Add garlic, season with salt and pepper to taste take off heat and set aside.
2. Heat a non-stick griddle pan, place chicken breast on and cook for approx 10 minutes.  Place a large lid over to speed the cooking process.  Flip half way and continue cooking.  When ready take off heat cover with foil and rest for 5 minutes.
3. While chicken is resting heat a small frypan with 1 tsp. olive oil and cook shallot for 2 minutes.  Add garlic, cooking cream, water, Worcecshire sauce and season with cracked pepper.  Simmer on low heat for 1 minute or two, turn off heat.
4. Place your vegetable pan back onto heat and warm back up. Slice chicken breast and divide onto the 2 plates, divide vegetables onto plates then drizzle sauce over the chicken.