I used to make a Beautiful Chicken & Tarragon Creamy Casserole when I was off plan but it had mountains of white wine & roasted chicken thighs with the skin left on, I shudder to even imagine how many pro points were in it! I was looking to replicate the creamy chicken & tarragon flavour without compromising on points & this does a perfect job of that if I do say so myself! Chicken & tarragon are a match made in heaven & mushrooms and cream go hand in hand so this was like writing a love story! Delicious, creamy & flavoursome, this certainly doesn’t feel like you’re eating diet food in any sense of the form & if you are following my blog long you will know that is always my aim with my recipes, big generous portions & real, tasty, home cooked food, no rabbit food here! This is also economical due to only using 3 Chicken Fillets to Serve 4 & the mushrooms really bulk it out nicely so everyone still gets a nice generous portion.   The cauliflower rice is a recent entry to my culinary repertoire & I always like to flavour it well, it suits for a day when you are short on points but hungry as all hell (like me yesterday) but most certainly serve it with some basmati or jasmine rice or even pasta or potatoes if you prefer you will just have to add the extra pro points for it. This Serves 4 and is 5 pro points a serving (2pp on F&H) Here’s the Skinny:  500g (about 3 Medium Fillets) Chicken Fillet Diced

2 Shallots Finely Diced

430g Mushrooms (approximately 10) Peeled & Quartered

1 Clove of Garlic Crushed

1 Tbsp Worcestershire Sauce 

125 mls Chicken Stock

120 grams Half Fat Crème Fraiche

1 ½ Tbsps Fresh Tarragon Leaves Chopped Finely

Salt & Black Pepper

For The Cauliflower Rice:

½ a Cauliflower Chopped into Florets

Juice & Zest of Half a Lemon

A Handful of Fresh Parsley Chopped Finely

Salt  

Preheat a large pan & fry off the chicken pieces in spray oil over a medium high heat until cooked through & brown on all sides (approximately 12 to 15 minutes). Remove from the heat & set aside. Add the chopped shallots & quartered mushrooms to the same pan & fry until the mushrooms are browning & softening (approximately 8 minutes). Add the crushed garlic & continue to fry for a minute until the garlic is fragrant. Re add the chicken pieces to the pan, season with salt & pepper, add the Worcestershire sauce, pour in the stock, sprinkle in the tarragon & bring the stock to the boil. Reduce the heat slightly & simmer for a further few minutes until the stock reduces slightly & the mixture is bubbling slightly. Add in the crème fraiche & stir to combine for a few seconds. This should be served immediately. Meanwhile for the cauliflower rice, blitz the cauliflower florets in your food processor until it resembles couscous. Spray a pan with oil & heat over a medium heat. Add the blitzed cauliflower & fry whilst stirring through for approximately 8 minutes or until cooked to your liking. Add a couple of tablespoons of lemon juice a sprinkle of zest (don’t be too heavy handed with the juice or zest or it might end up too lemony), add the parsley & season with salt, stir through to mix well with the cauliflower rice & serve with the chicken, mushroom & tarragon creamy sauce on top & enjoy! Easy peasy!