|1||kg||Chicken breast, skin on thick slices|
|40||g||KNORR PROFESSIONAL Herb and Spice Puree Garlic|
|750||ml||KNORR Rich Demi Glace Sauce|
If using whole chicken, cut up for saute and remove any excess skin, gristle and bone. Pre-heat oven 180°C(350°F) Gas 4. Warm the serving dishes.
1. Brush the chicken in with the garlic herb paste, mix well. Cover, label and refrigerate until required for use.
2. Make up the demi glace by whisking in 150g of granuals per 1ltr of boiling water. Mix well, cover and keep warm until required for use.
3. Heat the oil in a suitable pan over a medium to high heat. Place the chicken into the pan and cook, turning occasionally until evenly coloured. Add in the mushroom and onions, continue to cook for 2-3 minutes.
4. Add the white wine and tomatoes, bring to the boil, simmer for a few minutes stirring well to remove any residue from the pan. Add the demi glace and, tarragon simmer gently until thoroughly cooked.
Can be served with braised or boiled rice or new crushed potatoes and seasonal vegetables.
Use Flora instead of oil for a healthier option. Keep added salt to a minimum. This helps to provide a healthy balanced dish.
Each portion contains:
of an adult woman guideline daily amounts