mg_2204
01-11-2005, 07:24 AM
... yet another recipe I made recently. And another success with the family! Quick, easy, and most ingredients I'm sure you have already.
From one of my fav cookbooks : 'The Everyday Diabetic Cookbook', Stella Bowling, published with Diabetes UK
CHICKEN MARENGO - Serves 4
Per Serving (without rice or pasta):
Calories 253
G fat 11
g protein 25
g carbs 14
Use a large casserole dish to enable the chicken pieces to be browned more easily. As little oil is used to brown the chicken you may need to stir or turn the meat more frequently to prevent it sticking.
Ingredients :
1 tbsp (15 ml) plain flour
4 medium boneless chicken breats, skin removed
2 tbsp (30 ml) olive or safflower oil (I much prefer the latter!)
1 large onion, sliced
2 cloves garlic, crushed
4 oz (100 g) button mushrooms, wiped
2 cans (14 oz/400 g) chopped tomatoes
1/4 pt (150 ml) chicken stock (I used vegetable stock)
2 tbsp (30 ml) brandy hic! hic!
salt and freshly ground black pepper to taste
Season the flour and use to coat the chicken breasts. Heat the oil in a large flameproof casserole dish and cook the chicken on both sides for 5-10 minutes until golden brown. Remove with a slotted spoon and reserve.
Add the onion, garlic and mushrooms to the casserole and cook for 5 minutes until soft. Return the chicken to the casserole with the remaining ingredients. Season to taste. Bring to the boil, cover and simmer gently for 1 hour or until the chicken is cooked.
Transfer the chicken pieces to a warmed serving dish. If the sauce is too thin, boil briskly to reduce slightly and thicken. Spoon the sauce over the chicken and serve hot with freshly cooked brown rice or pasta (a green salad works wonders too!).
Enjoy!
From one of my fav cookbooks : 'The Everyday Diabetic Cookbook', Stella Bowling, published with Diabetes UK
CHICKEN MARENGO - Serves 4
Per Serving (without rice or pasta):
Calories 253
G fat 11
g protein 25
g carbs 14
Use a large casserole dish to enable the chicken pieces to be browned more easily. As little oil is used to brown the chicken you may need to stir or turn the meat more frequently to prevent it sticking.
Ingredients :
1 tbsp (15 ml) plain flour
4 medium boneless chicken breats, skin removed
2 tbsp (30 ml) olive or safflower oil (I much prefer the latter!)
1 large onion, sliced
2 cloves garlic, crushed
4 oz (100 g) button mushrooms, wiped
2 cans (14 oz/400 g) chopped tomatoes
1/4 pt (150 ml) chicken stock (I used vegetable stock)
2 tbsp (30 ml) brandy hic! hic!
salt and freshly ground black pepper to taste
Season the flour and use to coat the chicken breasts. Heat the oil in a large flameproof casserole dish and cook the chicken on both sides for 5-10 minutes until golden brown. Remove with a slotted spoon and reserve.
Add the onion, garlic and mushrooms to the casserole and cook for 5 minutes until soft. Return the chicken to the casserole with the remaining ingredients. Season to taste. Bring to the boil, cover and simmer gently for 1 hour or until the chicken is cooked.
Transfer the chicken pieces to a warmed serving dish. If the sauce is too thin, boil briskly to reduce slightly and thicken. Spoon the sauce over the chicken and serve hot with freshly cooked brown rice or pasta (a green salad works wonders too!).
Enjoy!