4 x 4oz/113g Chicken Breasts
6 Shallots or small onions
6 Garlic Cloves
2 Celery Sticks
Extra Virgin Olive Oil Fry Light
7fl oz/198ml red wine
14fl oz/397ml chicken stock made from bovril or oxo
half a teaspn artificial sweetener
tbspn dried thyme
Salt and freshly ground black pepper
2 level tspns gravy granules
chopped fresh parsley to decorate.
Prepare the ingredients; peel and halve the shallots/onions, slice the mushrooms, peel and chop the carrots into bite size chunks, peel and chop the garlic, remove any skin from the chicken breasts, trim and chop the celery.
Spray the pan with Fry Light and brown the chicken breasts on both sides. Add in the garlic and shallots and cook until soft. Stir in the stock, sweetner, wine and thyme, season to the preferred taste. Bring to the boil and stir in the gravy granules, reduce the heat down to a simmer once the granules have disolved. Cook uncovered for 20-25 minutes.
Add the carrots, mushrooms and celery and cook for a further 10 minutes or until the carrots are tender. Remove from the heat and sprinkle on the parsley before serving onto 4 warmed plates.
Sin value per serving:
- Red Day (original) 2.5 sins. -add 0.5 sin if using oxo
- Green Day - 2.5 sins * - add 6 sins if not using chicken as a Healthy Extra, add 0.5 in if using oxo.