Creamy Skillet Chicken
4 skinless single chicken fillets (125g each)
2 teaspoons canola oil
2 small stalks celery, chopped (about 1 cup)
1 onion, chopped (about 1 cup)
1 clove garlic,l crushed
3 teaspoons plain flour
2 cups sliced button mushrooms
1 cup white wine
1 cup salt reduced chicken stock
2 tablespoons chopped fresh tarragon or 2 teaspoon dried tarragon
1 cup cooked small pickling onions, or spring onions with bulbs
1 cup frozen peas, thawed
1/8 teaspoon freshly ground black pepper
Spray a large non stock frying pan with vegetable oil cooking spray.
Add chicken; cook over a medium heat, turning once, until browned and no longer pink, about 10 minutes.
Place chicken on a plate; cover with foil.
Add oil to frying pan; heat over a medium-high heat.
Add celery, chopped onion and garlic; cook for 5 minutes, stirring frequently.
Add flour, stir for 1 minute.
Return chicken to pan.
Add mushrooms, wine, stock and tarragon and bring to the boil, stirring.
Cover and simmer over a low heat for 5 minutes.
Pairs Well With
Dried herbs offer an easy alternative to fresh herbs. They add a stronger, more concentrated flavour than fresh herbs, but will quickly lose their flavour. To substitute dried herbs for fresh, use a quarter of the amount of fresh herbs called for in the recipe.
For maximum flavour, store dried herbs in jars away from heat and light. Dried herbs can be kept for up to 6 months. After this period, consider replacing them. it's best to purchase dried herbs in small quantities to avoid waste.
Recipe from Quick, Light & Delicious