Tuesday, 21 May 2013

Chicken in Creamy Rosemary Sauce

This dish from last night was remarkably full of flavour and really light on the old WW Points.  Can definitely recommend and will be cooking again as it was quick and easy.

Chicken in Creamy Rosemary Sauce
Serves 2  Approx PP per serving 9

2 chicken breasts, no skin or bone about 165g each
50g low fat cream cheese with garlic and herbs
100ml chicken stock, from 1/2 a stock cube
1 onion chopped
one cal spray
250g new potatoes
Cherry tomatoes on the vine
2 sprigs fresh rosemary, leaves pulled from stalks
1 measure white wine or vermouth

In the oven roast the cherry tomatoes on a baking tray with one cal spray and S&P, about 20 mins at 180oc. Boil the potatoes until tender and drain.  Leave to one side until ready to plate up.

Take the chicken breasts and season.  Heat up a frying pan and spray with one cal, add the chicken and cook over a moderate heat for 5 mins each side until golden.  Add a little more spray and toss in the onion and the rosemary cook until soft.

Add the white wine and cook down.  Take the stock and cream cheese, whisk together and add to the pan. Cover and simmer for 15mins until the chicken is cooked through.

Serve up and enjoy.  I served with green beans.

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