Serves: 2-4, Calories: 247, Time: 45 mins
Ingredients:
- 1 tbsp veg oil. 124
- 1 small onion, sliced. 75
- 4 medium mushrooms, sliced. 20
- 50ml dry white wine. 35
- 200ml Chicken Stock (1 Knorr stock pot). 60
- 2 chicken breasts, whole. 500
- 2-3 tsp dried tarragon leaves
- 50ml double Elmlea. 175
Method:
- In sauté pan; Fry onion in oil for 5 mins.
- Add chicken and sear both sides lightly.
- Add mushrooms, stock, wine, tarragon to pan. Cover. Simmer for 20 mins.
- Remove cooked chicken. Set aside.
- Add cream to pan. Simmer for 5 mins.
- Pour cream sauce over chicken to serve.
- Serve with garlic roast butternut squash and hassleback potatoes.
Tip: Slice cooked chicken to go further.
Calories = 989
- 989 / 4 = 247