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Wednesday 4 January 2017

Braised chicken escalopes

Sometimes when you are cooking a meal - simple is just perfect - and this very uncomplicated dish is just perfect! What do you think ...

Serves Four
400ml chicken stock
100ml white wine
1 celery stalk, chopped
bunch parsley stalks, tied together
1 bay leaf
4 chicken breasts, skinned
bunch baby carrots, trimmed
16 cherry tomatoes, halved and lightly seasoned to draw out the juices
bunch basil leaves
2 slices of lemon, finely chopped

1. Bring the chicken stock and wine to the boil in a pan and add the celery and herbs. Add the chicken breasts and poach gently for around 10 minutes until cooked through and no pink juices run out when pierced with a knife. Remove from the stock and keep warm wrapped in foil.

Add the carrots to the poaching liquor and cook at a gentle simmer until tender – about 10 minutes. Remove from the liquor and set aside. Reduce the poaching liquor by half and season.

To serve, slice the chicken breasts thickly and arrange on a plate with the poached carrots. Scatter over the tomatoes, basil leaves and chopped lemon then drizzle with a tbsp or two of the reduced poaching liquor.

Each Serving:
Carbohydrate 7.6g Protein 36.9g Fibre 0.3g Fat 2.4g

Recipe idea from here

Now sit and enjoy ...

All the best Jan


Jo said...

It looks delicious. Sometimes, simple is best, especially after a period when a lot of rich food has been eaten or a lot of time consuming dishes have been made.

Tom said...

...what's for dinner!

happyone said...

Looks good. I'm all for simple and easy. : )

Christine said...

looks fantastic!

Martha said...

Sometimes simple is truly the best! This one is very simple and very delicious!

Linda said...

This really looks delicious, Jan, and lovely colours and presentation!

Magic Love Crow said...

Looks really tasty! Thank you!

Conniecrafter said...

mmmm, does sound good!

Debbie said...

I agree and fresh herbs always make everything better!!

The Happy Whisk said...

I miss chicken. So yummy.