Chicken and mushrooms in white wine
(at time of publication)
- 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
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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.
Make it gluten free: Use gluten-free flour and check stock and Tuscan seasoning are gluten free.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 7g
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