SW recipe: Chicken in tarragon sauce with rosemary potatoes

SERVES 4 (chicken and sauce only) READY IN ABOUT 1 HOUR


700g floury potatoes, such as Desiree or King Edward, peeled and cut into small cubes

low-calorie cooking spray

Salt and freshly ground black pepper

2 tsp dried rosemary

4 skinless chicken breast fillets

300g button mushrooms, sliced

2 garlic cloves, finely chopped

4 large shallots, finely chopped

12 baby leeks, thickly sliced

2 level tbsp Dijon mustard

600ml vegetable stock

A small handful of fresh tarragon. roughly chopped


1 Preheat your oven to 200°C/ an 180°C/gas 6. Boil the potatoes for 3-4 minutes. drain well, return to the pan and cover. Lightly shake to roughen up their edges, then spread on a non-stick baking tray in a single layer. Spray with low-calorie cooking spray season well and sprinkle over the rosemary. Bake for 20-25 minutes, or until golden, then remove from the oven and keep warm.

2 Meanwhile, spray the chicken with low-calorie cooking spray and season. Place a large frying pan over a high heat until hot. Fry the chicken for 3-4 minutes on each side. Transfer to a plate.

3 Spray the frying pan with low-calorie cooking spray. Add the mushrooms and stir-fry for 5-6 minutes. Add the garlic. shallots and leeks and stir-fry for 3-4 minutes. Stir in the mustard, stock and tarragon. Bring to the boil.

4 Return the chicken to the pan. cover and simmer for 12-15 minutes. or until cooked through. Uncover and cook for 10-12 minutes. stirring occasionally Divide between 4 plates and serve with the potatoes.

Syns per serving: • Extra Easy 1/2

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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