Ingredients:
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
salt
pepper
Method:
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
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
salt
pepper
Method:
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
10 comments:
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.
...what's for dinner!
Looks good. I'm all for simple and easy. : )
looks fantastic!
Sometimes simple is truly the best! This one is very simple and very delicious!
This really looks delicious, Jan, and lovely colours and presentation!
Looks really tasty! Thank you!
mmmm, does sound good!
I agree and fresh herbs always make everything better!!
I miss chicken. So yummy.
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