Low-Cal Chicken & Mushroom One-Pot
Recipe: #35141
June 23, 2020
Categories: Chicken, Celery, Mushrooms, One-Pot Meal, Diabetic, Low Calorie, Low Carbohydrate, No Eggs, Non-Dairy, Wine, Canned Tomatoes, Boneless Pieces, Chicken Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (307.3 g)
- Calories 138
- Total Fat - 8.2 g
- Saturated Fat - 2.2 g
- Cholesterol - 27.7 mg
- Sodium - 15495.6 mg
- Total Carbohydrate - 7.5 g
- Dietary Fiber - 2.1 g
- Sugars - 4.5 g
- Protein - 8.5 g
- Calcium - 42.7 mg
- Iron - 1.5 mg
- Vitamin C - 11.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat half the oil in a large frying pan over medium heat and cook the chicken, in 2 batches, for 5 minutes or until golden then transfer to a plate.
Step 2
Heat remaining oil in the pan and add the mushrooms and cook for 5 minutes or until golden and now add celery, shallot and garlic and cook, stirring occasionally, for 3-5 minutes or until soft.
Step 3
Stir in the tomato paste and cook for 2 minutes and then add the wine and cook, scraping base of pan with a wooden spoon, for 2 minutes or until reduced by half and then add the tomato, stock and thyme and bring to the boil.
Step 4
Return the chicken to the pan and simmer for 15 minutes or until sauce thickens slightly, season and stir in parsley and serve with couscous and beans, sprinkled with extra thyme.
Tips
No special items needed.
0 Reviews
You'll Also Love
