As requested, here follows this fabulously simple and fairly healthy recipe (though you wouldn’t think it). It was introduced to me by Chris’s sister and is originally a Weight Watchers recipe (!) so it ticks every box for healthy and delicious food. I have tweaked it a bit to my own specifications and can’t now remember how much I have altered the original; I will include a link to the WW recipe below so you can be the judge.
4 Small chicken breasts (or 2 enormous ones, like I used last night)
1 Tsp Olive oil
1 Large white onion, diced as small as you can (mine are always fairly chunky)
2 Gloves of garlic, crushed (increase or decrease according to your taste)
5 Mushrooms, sliced
100ml White wine (I used Sauvignon Blanc as this was in the fridge)
200ml Chicken stock (I used a cube, but fresh would be lovely)
100g Extra light cream cheese (any brand)
Salt and pepper to season
1) Brown chicken on both sides over a high heat in a non-stick frying pan (no oil required, but if you do this in your Le Creuset dish you will need an additional teaspoon of Olive Oil and need to watch closely so it doesn’t burn). Remove from heat and set aside.
2) Heat your pan* over a medium temperature, add olive oil (after c. 30 seconds), add onions stirring now and then.
3) Crush in garlic and stir briefly.
4) Add mushroom, allow to cook for a few minutes whilst you prefer the sauce.
5) For the sauce put wine into a jug (or small bowl) and stir in the cream cheese, dissolving as much as possible (there will be some lumps – don’t worry). In another jug make up the chicken stock.
6) Put chicken back into the pan and pour in both jugs of liquid, stir gently with a wooden spoon to combine.
7) Put lid on pan and simmer gently for 15-20 minutes (when the chicken is cooked through).
You can serve this dish with either pasta or potatoes, in the Weight Watchers version they do use roast potatoes but of course they are slim-line and the super deliciousness is only created by an extremely hot oven, so do be careful when putting in and taking out of oven.
Potatoes, cut into quarters (of halves depending on size)
1 Tsp Olive Oil
2 Tsp Rosemary or dried herbs (optional)
1) Pre heat oven to top temperature (usually in the region of 240 degrees centigrade).
2) Par boil your potatoes until soft and fluffy, about half way through par boiling put the olive oil into your chosen roasting tin (you can add herbs at this stage too, I love fresh Rosemary from my garden, but dried works well too) and put the tin into the oven to pre-heat.
3) Drain in a colander and shake well so you really fluffy up the potatoes.
4) When your potatoes are completely dry, remove the tin from the very hot oven (close door immediately to retain heat. Oven gloves are VITAL to avoid burns) and add potatoes to tin, give them a nice swish around so that they are all coated in the oil (and herbs?) and put back into the oven.
5) Cook for c. 20 minutes, giving them a shake about half way through to ensure they are well cooked on both sides.
6) No draining of oil required as these do not use any excess, tasting and looking delicious.
7) Enjoy all the gorgeousness of roast potatoes but without the guilt!
Link to original Weight Watchers recipe: http://www.weightwatchers.co.uk/food/rcp/index.aspx?recipeid=7032742
* I use my gorgeous Le Creuset dish for the cooking of this (because I am IN LOVE with it!) but you can use a large frying pan or deep wok, they will do exactly the same job as long as you have a lid you can put on.
1) Pre-heat oven at 180 degrees centigrade.
2) Wrap the chicken in bacon (I’d cut the fat off but you don’t have to) and brown on each side.
3) Put in the oven for 15-20 minutes.
4) Serve and enjoy! 🙂