Chicken with white wine, shallots & tarragon
Chicken breast, skinless, raw
Calorie controlled cooking spray
6 medium, thinly sliced
Vegetable stock cube(s)
1 cube(s), chicken or vegetable, make up to 150ml with hot water
Dry white wine
Quark, fat free, plain
100 g, or low fat soft cheese
1 tablespoons, level, fresh, finely chopped, plus 4 sprigs
- Preheat the oven to 190°C, fan 170°C, gas mark 5.
- Put the chicken breasts into a shallow baking dish. Spay a non-stick frying pan with low fat cooking spray and cook the shallots for 4-5 minutes over a medium-high heat until browned. Scatter them over the chicken breasts.
- Mix together the stock, wine and Quark or low fat soft cheese. Stir in the chopped tarragon and season with black pepper. Pour over the chicken breasts. Cover with a lid or a piece of foil and bake for 30-35 minutes, or until the chicken is thoroughly cooked. To check, pierce the thickest part with a sharp knife – the juices should run clear.
- Serve the chicken with plenty of vegetables, garnished with tarragon sprigs.