Thursday, 17 May 2012

Chicken with Tarragon Sauce

Ooh looky, a recipe from me without any tomatoes in it!

Another modified one from Weight Watchers, nice light, but creamy and tangy also.

Chicken in Tarragon Sauce
Serves 2  Est Pro Point per serving 8

2 medium chicken breasts, skinless
1 leek, sliced
nice big handful of sliced mushrooms
big handful of spinach leaves
25ml dry white wine or in my case fino sherry
50g low fat Philly cream cheese
100ml chicken stock
1/2 tbsp fresh tarragon chopped

Spray a frying pan with lo-cal spray and fry the chicken breasts for 8 mins, turning once until golden.  Add the leek and mushrooms and cook until softened.  Pour over the wine/sherry and bubble up.

Whisk together the stock and philly, add the tarragon and pour over the chicken, leek & mushrooms, toss in the spinach.  Season.

Cover the pan with foil and simmer over a low heat for 25 mins.

Serve with new potatoes and more green veg, if you don't think you have enough already!

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