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Ingredients
- 2 Tbsp. Plain flour
- 1 Tbsp. Paprika
- 4 x Chicken breasts, cubed Spray oil, ...or possibly...
- 15 gm Butter
- 600 ml Chicken stock
- 175 gm Baby onions
- 1 x Clove garlic, finely minced
- 175 gm Mixed mushrooms (button, oyster, cep...), quartered
- 6 Tbsp. Dry sherry
- 3 Tbsp. (2-3 tbsp) soured cream
- 2 Tbsp. Minced fresh chives
Directions
- 1. Place the flour and paprika in a small plastic bag and season well. Add in the chicken pcs to the bag and shake to coat.
- 2. Spray a large frying pan with a fine coating of spray oil or possibly heat the butter, and gently fry the chicken till golden brown. Transfer to a bowl with a slotted spoon and cover to keep hot.
- 3. Heat 300ml of the stock in the pan, add in the onions and garlic and simmer for 10 min. Add in the mushrooms, sherry, and chicken to the pan along with the remaining stock and a little seasoning to taste. Cook for 5 min, stirring till all the ingredients are heated through and the sauce has thickened up. Remove from the heat and stir in the cream.
- Sprinkle with chives and serve with noodles or possibly rice.
- NOTES : 78% less fat
- Preparation: 20 min
- Cooking: 20 min Cals perportion: 268 Fat per portion: 10g
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 416g | |
| Recipe makes 4 servings | |
| Calories 372 | |
| Calories from Fat 158 | 42% |
| Total Fat 17.58g | 22% |
| Saturated Fat 6.41g | 26% |
| Trans Fat 0.17g | |
| Cholesterol 101mg | 34% |
| Sodium 360mg | 15% |
| Potassium 716mg | 20% |
| Total Carbs 13.74g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.37g | 3% |
| Protein 33.45g | 54% |
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