A very tasty meal, great flavours, for just 2 points per serving on No Count. If tracking, it would be 2 points but you would also have to point any potatoes/rice you served it with.
Ingredients (serves 4):
- 4 chicken breasts
- 4 bacon medallions, cut into pieces
- 2 long shallots, sliced
- 2 garlic cloves, crushed
- 400ml hot chicken stock
- 50ml white wine (1 point)
- 3 flat tbsp plain flour (6 points)
- a tsp mixed herbs
- 2 tsp wholegrain mustard
- 8 broccoli florets
Method:
- Put the chicken breasts into a casserole dish and season.
- Add the garlic, mixed herbs, bacon medallions and shallots.
- Add the flour to the stock and whisk until all the lumps have gone.
- Stir the wine and mustard into the stock, and pour over the chicken.
- Add the broccoli.
- Cook on 180C for about an hour.
Served here with new potatoes, carrots and cauliflower.
Cooked this yesterday, was lovely even the oh commented how nice it was and my two and a half year old cleaned her dish too so happy all round. Thanks again. Going to try the sun dried tomato and chicken with penne on Monday but just looked at your meatball dish which looks delicious x
It’s good to hear that all your family enjoyed this dish Lisa.Hope you all enjoy the chicken pasta dish too and the meatball one which is my new favourite.I’m finding it hard to plan for the week ahead as I want to eat them all again!Hope you have a great week!Helen xxx
Lovely dish! And to shave off a few points I make it with blitzed oats instead of flour. I do mine in small batches in the electric coffee grinder and it works just like cornflour. Happy days x
Thanks Bridie – and great advice too;I’d never thought of using a coffee grinder.Hope you’ve had a lovely day, Helen xxx
This looks lush.but only I would eat it. Do u think I could make it up and freeze it.?
Hi Donna and thank you!Yes, it should be fine to freeze, as long as the chicken is heated through and piping hot when re-heated.Enjoy!Helen xxx
Use a food processor to grind the oats down to use as Cornflour it works really well with the blade.
Thanks Donna, that’s a great idea!