Chicken with white wine, caper and parsley sauce
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Flavours burst from this dish, with capers inserting a slightly salty kick that’s mellowed by the combination of wine and herb, together adding a delightfoul taste!
Ingredients
Skim milk
1 cup(s), (250ml)
Polenta
1 cup(s), (150g), instant
Skinless chicken breast
450 g, (500g), fat trimmed, cut into 12 thin escalopes
Sweet-style white wine
⅓ cup(s), (80ml)
Chicken stock
⅓ cup(s), (80ml)
Lemon juice
2 tbs
Capers, rinsed, drained
2 tbs, chopped
Fresh flat-leaf parsley
2 tbs, chopped
Green string beans
200 g
Button squash
200 g, (yellow), quartered
Oil spray
1 x 3 second spray(s)
Instructions
1
Place milk and 3 cups (750ml) cold water in a large saucepan over medium-high heat and bring to the boil. Reduce heat to low and gradually stir in polenta (see tip). Cook, stirring, for 6–8 minutes or until thickened. Season with salt and freshly ground black pepper. Cover to keep warm.
2
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, in batches, for 2–3 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
3
Add wine to same pan and reduce heat to medium. Simmer for 2 minutes or until reduced by half. Add stock, juice and capers and simmer for 2 minutes. Stir in parsley.
4
Meanwhile, boil, steam or microwave beans and squash until tender. Drain. Spoon polenta onto serving plates and top with chicken. Drizzle with sauce and serve with vegetables.
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