| 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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