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Chicken and Mushroom Crumble©

4 large Chicken Breasts – cut into cubes

1 punnet of Mushrooms (peeled and cut into chunks)

2 Red Onions – peeled and diced

2 Cloves Garlic – peeled and finely chopped *puree/frozen easier

1 large tub Half-fat Crème Fraiche

2 Chicken Stock Cubes


Crumble Topping

4ozs Flora Margarine

8 ozs Plain/Wholemeal Flour mixed *plain just fine

4 ozs Cheese (grated)



Place a little Rapeseed Oil in a saucepan and gently fry the Onions. Add the Chicken Pieces and cook until they are light brown and the juices of the chicken run clear. Add the Mushrooms and cook gently until slightly softened.


Crumble in the Stock Cubes


Mix together and then add the tub of Crème Fraiche. Mix well together. Season with a little black pepper if desired. Simmer gently for approximately 10 minutes.


To make the Crumble, place the Margarine and the Flour into a bowl and rub it in together until it looks like fine breadcrumbs. Mix in the cheese.


Place the Chicken mixture into a deep oven proof dish and top with the Crumble mixture. Bake in a hot oven – approximately 190 degrees celcius/Gas mark 5 – until golden brown on top.


Using low fat Crème Fraiche, Cheese and Margarine reduces the fat content of this delicious meal considerably. You might like to make it even healthier by using a Multigrain Flour for the Crumble topping. Serve with fresh, seasonal vegetables.

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