- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
Who said chicken in white wine sauce has to be complicated? This tasty version is on the table in 30 minutes.
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 1 tbs olive oil
- 2 large Coles RSPCA Approved Chicken Breast Fillets, halved horizontally
- 1 brown onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 celery stick, thinly sliced
- 1/2 cup (125ml) white wine or chicken stock
- 1 cup (250ml) thickened cream
- 600g white baby potatoes, cut into 1cm-thick slices
- 1 cup (120g) frozen peas
- 1/4 cup tarragon leaves
- Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, sliced, to serve
- Mixed salad leaves, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a large frying pan over medium heat. Add the chicken and cook for 2 mins each side or until just golden. Transfer to a plate.
Step 2
Heat the remaining oil in the pan. Add the onion, garlic and celery. Cook, stirring, for 3 mins or until vegetables soften. Add the wine or stock and simmer for 30 secs. Add the cream and stir until well combined. Season.
Step 3
Arrange the potato in a single layer over the cream mixture. Top with the chicken. Cover and cook for 10 mins or until the chicken is cooked through, adding the peas for the last 3 mins of cooking. Sprinkle with tarragon. Serve with bread and salad leaves.
Recipe tip
COOK. STORE. SAVE.
Switch it
Already have pumpkin or sweet potato handy? You can use either of these veggies instead of the baby potatoes and this recipe will turn out just as tasty.
*Selected stores only.
