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Chicken chasseur 278 calories 3.9g fat per serving

#1
Serves 4

Works just as well with pork steaks.

1 onion chopped
4 large skinless chicken breasts
2 garlic cloves crushed
150ml chicken stock
1 tbsp plain flour
3 tablespoons dry white wine
1 400g can chopped tomatoes
1 tbsp chopped fresh tarragon
115g button mushrooms
1 tablespoon chopped fresh parsley to garnish

Preheat the oven to Gas6/200C/400F.
Dry fry the onions in a non stick pan until soft.
Season the chicken on both sides and add to the pan. Lightly brown the chicken on each side and then place in an oven proof dish.
Add the garlic and 2 tablespoons of stock to the pan, stir in the flour and cook for 1 min to cook out the flour. Gradually add the remaining stock, wine and tomatoes and continue to stir.
Add the mushrooms and tarragon and bring to the boil. Pour over the chicken and cover with tin foil.
Place in the centre of the oven and cook for 30 - 35 mins for until the meat is cooked through.
Just before serving, sprinkle with the chopped fresh parsley.

Serve with potatoes and assorted vegetables counting the calories as extra
 
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