Creamy Low-Carb Chicken Chasseur

Step 1Heat a deep sided pan on the stove and brown the chicken pieces in batches until golden in colour. Remove chicken and place aside.

Step 2Using the same pan, gently cook the onions, mushrooms, garlic and tarragon until softened.

Step 3Add the tomato passata, white wine, lemon juice and cream and stir through. Add the chicken stock, place the pan back on the heat until it reaches a gentle boil.

Step 4Reduce to a simmer and whisk in the xanthan gum. Once gum is combined and sauce is thickening, return the chicken to the pan and cook gently until chicken is cooked through.

Step 5Serve on a bed of herbed cauliflower rice.