Yield: 4 Servings
|2 tablespoons||Plain flour|
|4||Chicken breasts, cubed|
|Spray oil, ...or...|
|600 millilitres||Chicken stock|
|175 grams||Baby onions|
|1||Clove garlic, finely chopped|
|175 grams||Mixed mushrooms (button, oyster, cep...), quartered|
|6 tablespoons||Dry sherry|
|3 tablespoons||(2-3 tbsp) soured cream|
|2 tablespoons||Chopped fresh chives|
1. Place the flour and paprika in a small plastic bag and season well. Add the chicken pieces to the bag and shake to coat.
2. Spray a large frying pan with a fine coating of spray oil or heat the butter, and gently fry the chicken until golden. Transfer to a bowl with a slotted spoon and cover to keep warm.
3. Heat 300ml of the stock in the pan, add the onions and garlic and simmer for 10 minutes. Add the mushrooms, sherry, and chicken to the pan along with the remaining stock and a little seasoning to taste. Cook for 5 minutes, stirring until all the ingredients are heated through and the sauce has thickened up. Remove from the heat and stir in the cream.
Sprinkle with chives and serve with noodles or rice.
NOTES : 78% less fat Preparation: 20 minutes Cooking: 20 minutes Cals per portion: 268 Fat per portion: 10g Recipe by: Essentials magazine, June 1997, Cook the Low-Fat Way Posted to MC-Recipe Digest V1 #655 by Kerry Erwin <kerry@...> on Jul 04, 1997