Chicken in a creamy mushroom sauce

This creamy dish is really satisfying, but surprisingly low in calories.

Ingredients

•     spray olive oil
•     2 chicken breasts, skinless and trimmed (200g/7oz each)
•     ½ onion, finely chopped
•     1 fat garlic clove, crushed
•     100g/3½oz mixed or chestnut mushrooms, sliced
•     250ml/9fl oz chicken stock (made with ½ a stock cube)
•     salt and pepper
•     100ml/3½fl oz half-fat crème fraîche
•     1 tbsp freshly chopped parsley, for garnish
•     300g/10½oz broccoli, steamed, to serve

Method

• Heat the spray oil in a non-stick frying pan, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside.
• In the same pan, add a little more oil and fry the onion for 2–3 minutes, or until translucent. Add the garlic and fry for another 1–2 minutes. Add the mushrooms and fry until golden-brown. If they start to stick, add a little stock to the pan.
• Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight fitting lid, lower the heat and simmer for 12–15 minutes, or until the chicken is cooked through. Season with salt and pepper.
• Meanwhile, cook the broccoli in boiling salted water until tender.
• Stir the crème fraîche and parsley into the sauce and serve immediately with the broccoli.

From BBC Food: https://www.bbc.com/food/recipes/chicken_in_a_creamy_84614

What I actually did:

I needed this to be flexible so:
- I diced the chicken instead of keeping in breast pieces
- I added them to the pan in this order: onions, garlic, floured chicken pieces, mushrooms, sliced beans. Then I cooked in 1 pint stock, then added some double cream. But sauce was too thin so I had to add some cornflour paste.
- it was very yummy but more calorific than the creme-fraiche which I didn't have (will try next time) - I'm always afraid of creamy additions splitting in the sauce!
- I served with boiled potatoes and steamed broccoli.