Chicken with white wine, shallots & tarragon
1
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
If you're entertaining over the festive season, why not put chicken on the menu with this divine dinner party meal.
Ingredients
Chicken breast, skinless, raw
4 medium
Calorie controlled cooking spray
5 spray(s)
Shallots
6 medium, thinly sliced
Vegetable stock cube
1 cube(s), chicken or vegetable, make up to 150ml with hot water
Dry white wine
75 ml
Quark, fat free, plain
100 g, or low fat soft cheese
Tarragon, Dried
1 tablespoon(s), level, fresh, finely chopped, plus 4 sprigs
Black pepper
⅛ teaspoon(s)
Salad leaves
60 g
Instructions
1
Preheat the oven to 190°C, fan 170°C, gas mark 5.
2
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.
3
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.
4
Serve the chicken with plenty of vegetables, garnished with tarragon sprigs.
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