Low Fat Chicken In Wine recipe
information
250 Calories per serving
ingredients
2 teaspoons vegetable oil
2 x 5 oz (150 g) skinned chicken breasts on the bone
1 clove garlic, finely chopped
1 onion, sliced
1/2 red pepper, seeded and cut in strips
2 oz (60 g) mushrooms, sliced
1/2 teaspoon tarragon
4 fl oz (120 ml) white wine
1 tablespoon cornflour
6 tablespoons chicken stock
salt and pepper
2 x 5 oz (150 g) skinned chicken breasts on the bone
1 clove garlic, finely chopped
1 onion, sliced
1/2 red pepper, seeded and cut in strips
2 oz (60 g) mushrooms, sliced
1/2 teaspoon tarragon
4 fl oz (120 ml) white wine
1 tablespoon cornflour
6 tablespoons chicken stock
salt and pepper
method
1. Heat 1 teaspoon of oil in a flameproof casserole or saucepan and turn the chicken breasts in the hot oil until they lose their pink colour. Remove and put to one side.
2. Heat the remaining oil, add the garlic and onion and stir-fry for 3 - 4 minutes. Add the pepper and mushrooms and stir-fry for a further 1 - 2 minutes.
3. Stir the tarragon and wine into the casserole. Blend the cornflour with the chicken stock and stir into the vegetables. Bring to the boil, stirring all the time. Add salt and pepper to taste.
4. Reduce the heat, return the chicken to the casserole, cover and leave over a low heat for 25 - 30 minutes until the chicken is cooked.
2. Heat the remaining oil, add the garlic and onion and stir-fry for 3 - 4 minutes. Add the pepper and mushrooms and stir-fry for a further 1 - 2 minutes.
3. Stir the tarragon and wine into the casserole. Blend the cornflour with the chicken stock and stir into the vegetables. Bring to the boil, stirring all the time. Add salt and pepper to taste.
4. Reduce the heat, return the chicken to the casserole, cover and leave over a low heat for 25 - 30 minutes until the chicken is cooked.
serving amount
serves 2
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