Sunday, 8 November 2015

Chicken in tomato sauce and watercress mash

From the Slimming World magazine in July 2015.

Serves 4


700g floury potatoes, peeled and roughly chopped
200ml hot vegetable stock
200g watercress, very finely chopped, plus extra sprigs to garnish
4 skinless chicken breast fillets
Lemon wedges to serve

For the sauce:
300ml passata with onion and garlic
200ml vegetable or chicken stock
2 tsp balsamic vinegar
1 tsp each of dried oregano and dried parsley
salt and freshly ground black pepper


Put all the sauce ingredients in a pan, bring to the boil, then reduce the heat to low and cook for 12-15 minutes. Keep warm.

Meanwhile boil the potatoes for 15 minutes, or until tender. Drain and return to the pan with the stock. Mash until fairly smooth and season. Add the watercress and mix.

Put the chicken between sheets of cling film and use a rolling pin to flatten slightly. Season well. Place a frying pan or griddle pan over a high heat and cook the chicken for 4-5 minutes on each side, or until cooked through.

Divide the chicken and mash between 4 plates and top with the sauce. Garnish each with watercress sprigs and a lemon wedge.

Serve with steamed green vegetables, such as beans and broccoli.

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