Who said chicken in white wine sauce has to be complicated? This tasty version is on the table in 30 minutes.
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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.
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.
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.
COOK. STORE. SAVE.
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.
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