A simple and tasty dinner for two (or 1 with left-overs 🙂


  • 2 freerange chicken or turkey breasts
  • 1 brown onion, sliced
  • 2 cups mushrooms
  • 1 tablespoon flour
  • 2 cups water
  • juice from 1 lemon
  • dried oregano (optional)
  • fresh, torn oregano (optional)
  • olive oil
  • salt and pepper


Brown the chicken in olive oil in a frying pan. Remove the chicken, add a little more oil to the pan and brown the onion. Lightly mix the mushrooms in with the onion. Add the chicken back to the pan and sprinkle with flour. Add the stock and mix to form a sauce. Add the lemon juice – don’t add too much though – taste as you add it. Season with salt, pepper and, optionally, oregano. Serve over wholemeal pasta.


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