Chicken with agrodolce sauce
Give this healthy and fast chicken supper a try when you need a speedy midweek supper
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 minutes
- Slice the chicken breasts in half horizontally so that you have four thin pieces. Cover with baking paper and flatten gently with a rolling pin or the bottom of a heavy pan. Dust with the seasoned flour, shaking off any excess.
- Heat 1 tbsp olive oil in a non-stick frying pan and brown the chicken well on both sides. Remove then cook the onion and celery in the same pan for 3 minutes and season. Add the tomatoes and cook for 3-4 minutes until they start to break down. Add the vinegar and sugar. Put the chicken back in the pan and cook for 3-4 minutes until cooked through then stir in the parsley. Serve with green salad.
Per serving
262 kcalories, protein 35.8g, carbohydrate 13.5g, fat 7.6 g, saturated fat 1.3g, fibre 2.3g, salt 1.59 g
Recipe from olive magazine, April 2009.
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http://www.bbcgoodfood.com/recipes/10016/
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Ingredients
- 2 skinless chicken breasts
- 1 tbsp flour , well seasoned
- olive oil
- 1 red onion , halved and thinly sliced
- 3 celery stalks, thinly sliced
- 100g cherry tomatoes , halved
- 1 tbsp red wine vinegar
- ½ tsp sugar
- a small handful flat-leaf parsley , chopped
- watercress or rocket to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 minutes
Ingredients
- 2 skinless chicken breasts
- 1 tbsp flour , well seasoned
- olive oil
- 1 red onion , halved and thinly sliced
- 3 celery stalks, thinly sliced
- 100g cherry tomatoes , halved
- 1 tbsp red wine vinegar
- ½ tsp sugar
- a small handful flat-leaf parsley , chopped
- watercress or rocket to serve
Per serving
262 kcalories, protein 35.8g, carbohydrate 13.5g, fat 7.6 g, saturated fat 1.3g, fibre 2.3g, salt 1.59 g
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09 June 2009
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13 June 2009
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04 September 2012
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