Chicken and mustard sauce

• 2 tsp light margarine
• ½ cup fat free mayonnaise
• 2 skinless, boneless chicken breasts (4 1/2 oz each)
• 3 spring onions
• 1 Tbsp chicken stock powder
• 1 Tbsp mustard

Heat margarine in a skillet, add the chicken and spring onions; cook fillets 3-4 minutes on each side or until cooked through. Transfer to heated serving plates.

Remove pan from heat; add mayonnaise, chicken stock, lemon rind and mustard to pan. Season to taste with pepper, stirring to combine ingredients.

Spoon mustard sauce over the cooked chicken. Serve accompanied by salad or fresh vegetables.

Calories: 200 cals Fat: 5.0 g Carbohydrates: 10.0 g Protein: 28.0 g Cholesterol: 70.0 mg Sodium: 369 mg Saturated Fat: 0.5 g Fiber: 1.0 g