Creamy Chicken Casserole

A lovely family meal for Sunday night supper, and a rainbow of colours from the vegetables are pleasing to the eye too.  Serve it with brown rice for a healthy nutty taste. This recipe serves 4.

2T olive oil oil
1 red onion finely chopped4 chicken breast fillets, sliced
1 red pepper, chopped
200g mushrooms, chopped300g peas
1 cup double cream
1 cup coconut cream
1 lime, zest and juice

Heat the oil in a large frying pan over medium heat. Brown chicken on all sides, then stir in the onion, mushrooms and peppers. Cook for 5 minutes. Add the double cream, coconut cream, peas, lime zest and lime juice. Cover and simmer for about 20 minutes, until juices are reduced and chicken and peas have cooked through.