This healthy living garlic and chicken recipe tastes wonderful and is great for the waistline too.
Preheat the oven to gas 5, 190°C or fan 170°C and cook the garlic and herb chicken as instructed on the pack, ensuring no pink is showing. Meanwhile put the sliced mushrooms in a microwavable bowl with a splash of water, cover with cling film and microwave for 2-3 minutes or until softened and cooked through. Drain and pat dry.
Put the soft cheese in a small pan with the garlic and 100ml water. Heat over a low heat, stirring well until the cream cheese and water are melted together. Bring just to the boil, then stir in the mushrooms, peppercorns and the tarragon. Season a little with salt to taste.
Meanwhile bring a pan of water to the boil and cook the beans for 3 minutes, drain and dress with the lemon juice. Serve the chicken with the mushroom sauce and green beans.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.