750 g chicken breast fillet – all fat removed
1 medium onion, chopped
1 clove garlic, crushed
1/2 cup white wine
875 g can reduced salt peeled tomatoes
2 potatoes, peeled and diced
1 carrot, sliced
300 g mushrooms, sliced
1/2 cup red lentils
1 cup low fat yogurt
1 Tbsp cornflour
2 Tbsp chopped fresh parsley
In a large non-stick saucepan brown the chicken on both sides. Add the onion, garlic and wine
and cook for 1-2 minutes.
Add the tomatoes, potato, carrot, mushrooms and lentils and simmer covered for 35 minutes
or until chicken is cooked through and lentils are tender.
Combine yogurt, cornflour and parsley and add to the pan. Reheat without boiling.
1 medium onion, chopped
1 clove garlic, crushed
1/2 cup white wine
875 g can reduced salt peeled tomatoes
2 potatoes, peeled and diced
1 carrot, sliced
300 g mushrooms, sliced
1/2 cup red lentils
1 cup low fat yogurt
1 Tbsp cornflour
2 Tbsp chopped fresh parsley
In a large non-stick saucepan brown the chicken on both sides. Add the onion, garlic and wine
and cook for 1-2 minutes.
Add the tomatoes, potato, carrot, mushrooms and lentils and simmer covered for 35 minutes
or until chicken is cooked through and lentils are tender.
Combine yogurt, cornflour and parsley and add to the pan. Reheat without boiling.
Little Leakers
Chicken Cacciatore Casserole