Carter’s creamy chicken

Chicken wine final

So for Valentine’s day I was asked to make a low fat dish…I failed quite spectacularly on the low fat part but it went down a treat nevertheless. I usually use a base of carrots, onions and celery when making slow cooked tomato sauces for pasta but thought it would be a great base for a creamy white wine sauce too. Try and use decent chicken breast with skin on! Impress your better half with this…

WHAT YOU NEED

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METHOD

ONE Pre heat your oven TWO Dice your carrots, onion, leek and celery and soften on a low heat in olive oil – about 10-12 minutes, season with pepper and just a pinch of sea salt THREE Preheat a grill pan on a medium flame FOUR Add your pancetta and thyme to the veg mix and cook for a further 5 minutes FIVE Skin side down, add your chicken to the grill pan, it should sizzle immediately. After 4-5 minutes turn it over (you should have a golden skin) and cook for 3-4 minutes. Remove your chicken from the heat SIX Add the white wine to the pan and let it reduce by half SEVEN Add the chicken stock and reduce for a few mins EIGHT Stir in the crème fraiche and add the chicken to the pan EIGHT Put the chicken in the oven for 20 minutes and you’re done

TO SERVE I grilled some asparagus and new potatoes but green beans, grilled courgettes or anything you fancy really

IDEAS Instead of white wine you could add a squeeze of honey and spoon of whole grain mustard

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