Lauren over at You Big Eejit has requested this recipe so here it is. No photos as I haven't made it this week yet but will add when I have.
Ingredients (serves 4)
1 tbsp oil
4 chicken breasts
1 large onion thinly sliced (I dice mine)
2 cloves garlic crushed
1 tbsp plain flour
2 tsp smoked paprika (add more or less to taste)
200ml chicken stock
400g tin chopped tomatoes
120g Philadelphia extra light
Chopped parsley to garish (optional)
Method
Heat half of the oil in a large frying pan with a lid.
Add the chicken and brown for 3 - 4 mins each on both sides. Remove and set aside.
Heat the remaining oil and saute the onion for 2 mins until it starts to soften, then add the garlic and cook for a further minute.
Sprinkle over the flour and paprika and cook, stirring for a further minute.
Slowly pour in the stock, stirring all the time to avoid lumps, then add the tomatoes.
Return the chicken to the pan and simmer, covered for 15 mins until the chicken is cooked through.
Spoon a couple of spoons of the sauce into a separate bowl and beat in the philly until smooth. Add this to the pan and season to taste and cook for a further 2 - 3 mins.
Serve each chicken breast with the sauce spooned over and scattered with parsley.
I serve with broccoli and a baked potato.
Thank you! Sounds lovely. Jewhurst won't touch it with a barge pole but I can reduce to make it just for me!
ReplyDeleteHe should at least try it as it is lovely! One of those meals that looks terrible but tastes great. I make the full sauce recipe even just for the two of us as I love it! Xx
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