Chicken and mushrooms in white wine

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

Photographer: Devin Hart

First published: Jun 2013

Serves: 4

Time to make: 7 hrs 15 mins

Hands-on time: 15 mins

Total cost: $23.20 / $5.80 per serve

(at time of publication)

Ingredients

More weights & measures

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

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 379cal

Kilojoules 1590kJ

Protein 38g

Total fat 7g

–Saturated fat 2g

Carbohydrates 35g

–Sugars 15g

Dietary fibre 7g

Sodium 530mg

Calcium 170mg

Iron 2.5mg

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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