Chicken peas & mushrooms - hearty dishes
Ingredients
Serves 4
1 tbsp plain flour
salt and white pepper
4 skinless , boneless chicken
breast about 140 g / 5 oz each,
trimmed of all visible fat and
cut into 2 cm / 3/4 inch cubes
1 tbsp corn oil
8 pearl onions
2 garlic cloves, crushed
250 ml /8 fl oz chicken stock
2 carrots, diced
225 g / 8 oz frozen peas
1 yellow pepper , deseeded
and diced
115 g / 4 oz white mushrooms, sliced
125 ml / 4 fl oz low fat plain yogurt
3 tbsp chopped fresh parsley
Method
1 . Spread out the flour on a dish and season with salt and pepper . Add the chicken and using your hands , coat in the flour . Heat the oil in a heavy based saucepan . Add the onions and garlic and cook over low heat , stirring occasionally for 5 minutes . Add the chicken and cook , stirring for 10 minutes or until just beginning to colour .
2 . Gradually stir in the stock , then add the carrots , celery and peas . Bring to the boil , then reduce the heat , cover and simmer for 5 minutes , Add the pepper and mushrooms , cover and simmer for a further 10 minutes .
3 . Stir in the yogurt and chopped parsley and season with salt and pepper .Cook for 1-2 minutes or until heated through , then transfer to 4 large , warmed serving plates and serve immediately .
