This recipe is courtesy of Greedy Girl’s Diet: Eat yourself slim with gorgeous, guilt-free food with permission of the author, Nadia Sawalha
I am always keen to try new recipes especially those which are filling yet with not too many calories. My biggest problem with losing weight is that I usually only have to look at food and I pile on the pounds! However, at only 211 calories per serving this recipe from the “Greedy Girl’s Diet” is not only low in calories but absolutely delicious! Tip for busy dieters: Winey Chicken is simple to make AND if you cook enough, as I did, you can reheat the following day and hey presto a “Ready Meal”! I love the little heart croutons (I cut these by hand) and have stored the idea in the old memory banks for next Valentines day.
(211 calories per serving)
½ tbsp olive oil
1 medium onion peeled and very finely chopped
about 100g • 3½ oz button mushrooms halved or left whole
2 tsp tomato purée
small glass of white wine (I said ‘small’!) about 100ml • 3½ fl oz
250ml • 9fl oz chicken stock made from liquid concentrate
4 chicken thighs or breasts (skin removed) sliced or left whole
1 tsp cornflour mixed with a little cold water
sea salt and black pepper
4 tbsp finely chopped fresh flat-leaf parsley
FOR THE PRETTY CROUTONS
3 slices of brown bread
olive oil spray
Heat the oil in a non-stick casserole and fry the onion really slowly until soft but not coloured. If the oil doesn’t seem to be enough, splash a little chicken stock in, too. Throw in the mushrooms and cook for a few minutes, stirring all the time.
Now add the tomato purée and, still stirring, fry for 30 seconds. Pour in the wine and bring up to the bubble, then add the stock and the chicken. Simmer over a really low heat for 25-35 minutes until cooked through. (If you are using breasts, they will take less time – approximately 15-20 minutes – and even less if sliced.)
While the chicken is cooking, make the pretty croutons. Using a cookie cutter, cut the bread into little heart shapes. Spray with oil and fry in a hot non-stick frying pan until golden brown, 2-3 minutes per side; set aside.
When the chicken is cooked through, take it out of the sauce and set aside on a plate while you thicken the sauce. Whisk the cornflour mixture into the pan and simmer until the sauce thickens.
To serve, put the chicken back into the sauce, taste and season if necessary, sprinkle with the parsley and adorn with your beautiful heart-shaped croutons.
If you like the idea of eating yourself slim do check out Nadia’s book.
Related post: Delicious Cumin-spiced Carrot and Butternut Squash Soup