Chicken and mushrooms in white wine

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 4

Time to make: 7 hrs 15 mins

Hands-on time: 15 mins

Ingredients

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25g reduced-fat spread
3 cups mushrooms, sliced
2 tablespoons flour
1 cup skim milk
500g chicken breast, diced
1 onion, sliced
3 carrots, sliced
1 red capsicum, diced
2 parsnips, sliced
1 teaspoon Tuscan seasoning
½ cup white wine
1 cup liquid salt-reduced chicken stock
2 cups baby spinach
4 baked potatoes, to serve

Instructions

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1 Turn slow cooker to low. Melt spread in a pan. Add half the mushrooms and cook for a few minutes. Stir in flour and heat for a minute. Add milk and heat over a gentle heat stirring for 3-4 minutes until thickened.

2 Place chicken, remaining mushrooms and vegetables in slow cooker. Add mushroom sauce, seasoning, wine and stock. Cover and cook on low for 7 hours. Add spinach for the final 20 minutes of cooking.

3 Serve chicken with baked potatoes and chopped fresh herbs if you prefer.

Variations

Make it gluten free: Use gluten-free flour and check stock and Tuscan seasoning are gluten free.

Nutrition Info (per serve)

Calories 379 cal

Kilojoules 1590 kJ

Protein 38 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 15 g

Dietary fibre 7 g

Sodium 530 mg

Calcium 170 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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