Chicken Breasts with Rosemary & Red
Wine
from More Meals in Minutes
Serves 4
Points per serving 5
1 tbsp olive oil
1 garlic clove, crushed
2 red onions, sliced
2 celery sticks, sliced
4 x 120g skinless boneless chicken breasts
120ml red wine
1 chicken stock cube, dissolved in 150ml boiling water
10 small pitted black olives, hlaved
30g sultanas
2 tsp capers (optional)
2 fresh rosemary sprigs
2 fresh thyme sprigs
1 tbsp cornflour, blended with a little water
salt & pepper
Heat the oil in a flameproof casserole or pan and saute the garlic, onions and celery for 2-3 mins.
Add the chicken and cook 2-3 mins more, turning once to brown them.
Pour int he wine, stock, olives, sultanas, capers, rosemary & thyme. Season and bring to the boil, cover & reduce heat. Cook 20-25 mins until the chicken is tender.
Add the blended cornflour, stirring until thickened & cook gently for 1 min. Serve at once.
Serve with pasta or potatoes, counting the extra points for this.
from More Meals in Minutes
Serves 4
Points per serving 5
1 tbsp olive oil
1 garlic clove, crushed
2 red onions, sliced
2 celery sticks, sliced
4 x 120g skinless boneless chicken breasts
120ml red wine
1 chicken stock cube, dissolved in 150ml boiling water
10 small pitted black olives, hlaved
30g sultanas
2 tsp capers (optional)
2 fresh rosemary sprigs
2 fresh thyme sprigs
1 tbsp cornflour, blended with a little water
salt & pepper
Heat the oil in a flameproof casserole or pan and saute the garlic, onions and celery for 2-3 mins.
Add the chicken and cook 2-3 mins more, turning once to brown them.
Pour int he wine, stock, olives, sultanas, capers, rosemary & thyme. Season and bring to the boil, cover & reduce heat. Cook 20-25 mins until the chicken is tender.
Add the blended cornflour, stirring until thickened & cook gently for 1 min. Serve at once.
Serve with pasta or potatoes, counting the extra points for this.
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