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Place the stock, onion and cinnamon stick in a medium saucepan. Bring to the boil. Add the chicken breasts, cover and simmer for 10-12 minutes or until the chicken is cooked through. Heat the oil in a non-stick frying pan. Add the mushrooms and fry for 3-4 minutes. Add 4 tbps of the chicken cooking liquor to the frying pan and simmer for 1 minute. Add the chickem, cr?me fraiche and tarragon to the pan and heat through. Serve with brown rice or bulgar wheat and plenty of vegetables. Per serving: 45 Calories (kcal); 1g Total Fat; (25% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 7 (28%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 3.9mg||0 %|
|Potassium 284.1mg||7 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.4g|
|Protein 1.6g||2 %|
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Calories per serving: 25
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