Chicken Breast with Fine Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients:400 grams Chicken Breast, no skin2 medium Onions, raw50 grams (about 3 slices) Ham ( I prefer uncured, All Natural, Smoked Applewood, Dietz & Watson 2 tbsp Olive Oil1/2 tsp Salt1 tsp PaprikaPinch of dried ThymePinch of freshly ground Black Pepper1 packet (24 grams) Mushroom Sauce Mix, (I use Simply Organic (1 serving = 6g with 4 servings per packet)125 ml Light Cream (coffee cream or table cream) 1/2 Green Bell Pepper cut in strips10 halfs artichoke hearts (canned is okay)1 cup Button Mushrooms, cut in half (canned is okay)2 medium Tomatoes 125 ml White Wine (more to taste if needed)
Cube chicken, cube ham, peel and chop onion. Add the oil to a deep pan or pot, add and lightly brown chicken, then add ham and onions stir and cover. Cook over relatively high heat for approximately 3 to 5 minutes. Remove lid, stir and cook until onions are slightly roasted. Add spices and stir. Add white wine and stir, simmer for 10 minutes.
Mix the sauce mix well with the cream, add to the meat, bring to a boil and stirring well to prevent clumping, reduce heat and add the bell pepper strips. Simmer 5 minutes and add wine to taste (optional) ; season with additional pepper (also optional). Add drained artichoke and mushroom halfs and simmer; do not bring dish to a boil again. Peel tomatoes (immerse in boiling water for a few seconds for easy peeling), cut into quarters and add them to the pot a minute or two before serving the dish. Serve over Spätzle or broad egg noodles. Enjoy with a glass of white wine.
Number of Servings: 4
Recipe submitted by SparkPeople user NTSOHLTHNT.
Mix the sauce mix well with the cream, add to the meat, bring to a boil and stirring well to prevent clumping, reduce heat and add the bell pepper strips. Simmer 5 minutes and add wine to taste (optional) ; season with additional pepper (also optional). Add drained artichoke and mushroom halfs and simmer; do not bring dish to a boil again. Peel tomatoes (immerse in boiling water for a few seconds for easy peeling), cut into quarters and add them to the pot a minute or two before serving the dish. Serve over Spätzle or broad egg noodles. Enjoy with a glass of white wine.
Number of Servings: 4
Recipe submitted by SparkPeople user NTSOHLTHNT.
Nutritional Info Amount Per Serving
- Calories: 375.3
- Total Fat: 15.5 g
- Cholesterol: 85.8 mg
- Sodium: 958.9 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 7.3 g
- Protein: 29.6 g
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