Andalusian Chicken & Mushrooms

(Adapted from ”Pan-Cooked Chicken Dishes”)
Serves 2
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

[easy-social-share counters=0 style="button" hide_mobile="yes" point_type="simple"] [easy-social-share buttons="facebook,pinterest,whatsapp" counters=0 style="button" only_mobile="yes" point_type="simple"]
Warning: count(): Parameter must be an array or an object that implements Countable in /home/customer/www/ on line 230

Most Popular

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 The Mag Theme. Theme by MVP Themes, powered by Wordpress.

To Top