I made the Davids Hot or Not Chicken last night and the ingredients for the recipe stated 2 chicken breasts....when I made it one chicken breast was enough for my husband and I. So tonight I needed to find something to use the second one with.....so I dug around in the fridge and pulled out a few things and made this.
It comes out of the recipe builder at 3sp and is really tasty and filling.....you could use 2 chicken breasts and leave out the beans and the points would stay the same (I checked it in the recipe builder)
I served mine with steamed broccoli and hubby had cheesy potato skins.
Ingredients
1 large onion, sliced
2 cloves of garlic, minced
1 chicken breast, cut into thin strips
Handful of green beans (I used what was left from the curry last night about 100g) tops and tips removed and cut into bite sized pieces
250ml vegetable stock
1 tbsp of wholegrain mustard
1 tsp of dried thyme
salt
black pepper
2 tbsp Tesco Healthy Living Creme Fraiche
1 tbsp quark (optional - see method)
Method
Spray a large frying pan with the spray oil and fry the onion over a medium heat until softened, add the garlic and fry a couple minutes more.
Add the green beans and the chicken and stir around to combine, making sure that you get the chicken strips in contact with the base of the pan to brown them off.
Add the vegetable stock, mustard and thyme and simmer over a medium low heat for 20 minutes or so until the liquid has almost disappeared (it may need a bit of topping up with water from the kettle before the beans are cooked).
Take the pan off the heat and add the creme fraiche (I forgot to remove the pan from the heat and the creme fraiche started to split so I quickly removed it from the heat, added a tbsp of quark and recovered it....that why the quark isn't in the ingredients picture!! It actually came out really creamy and I think I would use the quark next time I make it)
Serve with the accompanyment of your choice adding the appropriate sp.
Spray a large frying pan with the spray oil and fry the onion over a medium heat until softened, add the garlic and fry a couple minutes more.
Add the green beans and the chicken and stir around to combine, making sure that you get the chicken strips in contact with the base of the pan to brown them off.
Add the vegetable stock, mustard and thyme and simmer over a medium low heat for 20 minutes or so until the liquid has almost disappeared (it may need a bit of topping up with water from the kettle before the beans are cooked).
Take the pan off the heat and add the creme fraiche (I forgot to remove the pan from the heat and the creme fraiche started to split so I quickly removed it from the heat, added a tbsp of quark and recovered it....that why the quark isn't in the ingredients picture!! It actually came out really creamy and I think I would use the quark next time I make it)
Serve with the accompanyment of your choice adding the appropriate sp.
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