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Chicken with Boscaiola Sauce

By 24/04/2013 No Comments

Eat Taste NourishPrep time: 5 minutes

Cooking time: 15 minutes

Serves: 2


  • 2×200 gram free-range chicken breasts
  • 1 tbsp marjoram fresh or dried
  • 2 cups of mixed mushrooms shiitake, field, and porcini mushrooms, chopped
  • 50ml of extra virgin olive oil
  • ½ a Spanish onion, chopped finely
  • 50ml of a fat-reduced mayonnaise (optional)
  • 200ml of natural low-fat yoghurt
  • 2 garlic cloves, crushed
  • ¼ of a cup of flat leaf parsley, roughly chopped
  • ¼ of cup basil, roughly chopped
  • 1 tbsp. lemon zest
  • 1 tbsp. lemon juice
  • 1 tsp. of fresh chilli, chopped


Marinate the chicken breast in olive oil and fresh marjoram and leave to sit for 10 minutes. Cooking the chicken in a hot frying pan for 5 minutes each side.

For the boscaiola sauce, sauté the onion, garlic and mushrooms in a little olive oil. Add the parsley, basil, lemon zest, chilli and lemon juice. Add the mayonnaise and yoghurt to the mixtures and stir over a medium heat for 10-15 minutes.

Plate the chicken and generously pour over the boscaiola sauce. Serve with a simple green salad.