Classic white wine chicken: 293 calories per serving
These tender baked chicken breasts are nestled on a bed of leeks and served with a simple, creamy white wine sauce that cooks and thickens in the same pan as the chicken.
I like to boil a few runner beans and ....
carrots to serve alongside.
● 1 garlic clove, crushed
● 15g (½oz) flat leaf parsley leaves, finely chopped
● 2 boneless, skinless chicken breasts (each about 175g/6oz)
● 1 medium leek, trimmed and cut into roughly 1cm (½in) slices
● 1 tsp cornflour
● 2 tbsp white wine
● 2 tbsp half-fat crème fraiche
● 5 tbsp cold water
● Flaked sea salt
● Ground black pepper
Slash each chicken breast 3–4 times then rub the herb mixture all over, especially into the cuts.
Spread the sliced leek loosely over the base of a small roasting or ovenproof dish — the chicken needs to fit fairly snugly, so it shouldn’t be larger than 16 x 20cm. Toss lightly in the remaining oil.
Place the chicken on top, season and bake for 15 minutes. While the chicken is baking, mix the cornflour and wine until smooth and whisk in the crème fraiche and water. Take the chicken out of the oven and pour the sauce over.
Return to the oven for 10- 15 minutes or until the chicken is cooked through. Transfer chicken to two warmed plates. Stir the leeks and cream sauce together and spoon over the top.