(Adapted from ”Pan-Cooked Chicken Dishes”)
1 lemon, zested & juiced (ss) (sff)
1 Garlic (sff)
1tsp dried tarragon
1tsp cornflour, mixed with 3tsp cold water
6 thigh fillets of chicken, cut into cubes (s) (ff)
8 shallots, finely chopped (s) (sff)
50mL white wine vinegar
100g sliced mushrooms (s) (ff)
100g rice of your choice (ff)
170g Greek 0% fat free Yoghurt
Knorr “chicken stockpot” made into 100mL stock
In a frying pan sprayed with Fry Light, cook the chicken pieces until browned, remove & set aside.
Cook the garlic & onion until softened, add the mushrooms, lemon zest, tarragon, chicken stock, white wine vinegar, add lemon juice, and bring to the boil. Add the chicken, season with salt & pepper, simmer for 15 mins until the stock is reduced by 50%, add the yoghurt & cornflour (to help stop it splitting), cook for 5 mins on as low a heat as possible, until it thickens.
Serve with rice, cooked as per packet instructions.
Credit: Pete’s Recipe Book
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