| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Cooking oil |
| 1 |
md |
Onion – sliced |
| 4 |
|
Chicken breasts with skin – cut in half |
| 4 |
fl |
White wine; (125ml) |
| 6 |
oz |
Button mushrooms – sliced; (175g) |
| 2 |
ts |
Schwartz Tarragon |
| 1 |
ts |
Schwartz Herbs de Provence |
| 1/4 |
ts |
Schwartz Garlic Granules |
| 2 |
ts |
Cornflour |
| 6 |
fl |
Milk; (175ml) |
| 1 |
|
Chicken stock cube |
| 4 |
oz |
Low fat soft cream cheese; (100g) |
|
|
Salt |
|
|
Schwartz Coarse Ground Black Pepper |
INSTRUCTIONS
Heat the oil in a large pan, fry the onion until softened. Add the
chicken, skin side down and fry until golden. Turn over and fry other
side then remove from the pan. Add the wine, mushrooms, Tarragon,
Herbes de Provence and Garlic Granules. Bring to the boil then simmer
for 1-2 minutes to reduce.
Mix the cornflour with a little of the milk, add to the pan with the
remaining milk and stock cube, stirring. Bring to the boil, return the
chicken to the pan, cover and simmer gently for 30 minutes until the
chicken is tender, stirring occasionally. Blend in the cream cheese,
season with salt and Pepper and reheat. Serve on a bed of rice.
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