| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Food9 | 4 | servings | |
INGREDIENTS
| 600 | ml | Good vegetable or chicken stock; (1 pint) |
| 1 | Onion; halved | |
| 1 | Cinnamon stick | |
| 4 | Boneless; skinless, chicken | |
| ; breasts | ||
| 1 | ts | Oil |
| 250 | g | Button mushrooms; sliced (9oz) |
| 6 | tb | Light creme fraiche |
| 2 | tb | Fresh tarragon; chopped |
| Salt and freshly ground black pepper |
INSTRUCTIONS
Place the stock, onion and cinnamon stick in a medium saucepan. Bring to the boil. Add the chicken breasts, cover and simmer for 10-12 minutes or until the chicken is cooked through. Heat the oil in a non-stick frying pan. Add the mushrooms and fry for 3-4 minutes. Add 4 tbps of the chicken cooking liquor to the frying pan and simmer for 1 minute. Add the chickem, cr.me fraiche and tarragon to the pan and heat through. Serve with brown rice or bulgar wheat and plenty of vegetables. Converted by MC_Buster. Per serving: 45 Calories (kcal); 1g Total Fat; (25% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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