Red Wine & Mushroom Chicken

Free-range chicken breast in a red wine and mushroom sauce served with parsley mash and green beans. This tasty little dinner can be rustled up in under half an hour and came into being as I had 1 leftover chicken breast (uncooked), but it could just as easily be made with cooked turkey leftovers. See my Foodwitch Factoid below for details.

Serves 2 :: ready in 30 mins :: 450 calories per serving :: one-off wonder

Red Wine & Mushroom Chicken

Red Wine & Mushroom Chicken

1 free-range chicken breast
1/2 red onion
4 flat mushrooms
400g brown lentils
2 tbsp flat leaf parsley
100 ml red wine
4 garlic cloves
2 tsp butter
2 tsp olive oil
1 tsp dried rosemary
30 ml semi skimmed milk
Black pepper
Sea salt
2 potatoes
200g green beans

1. Cut the potatoes into small pieces (leaving skins on) and bring to the boil in a large saucepan of water, then boil for 20-25 minutes until cooked.
2. Peel and chop the red onion. Heat the olive oil in a large frying pan on a medium heat and gently fry the red onion until soft.
3. Meanwhile, peel and crush the garlic cloves. Cut the chicken into small pieces.
4. When the onion is starting to soften add half the garlic and the chicken. Strirfry for 5 minutes until the chicken is sealed and starting to colour.
5. Slice the mushrooms and add them to the chicken together with 1 tsp butter, 1 tsp rosemary and the remaining garlic. Add a few generous twists of black pepper and fry until the mushrooms are soft. Add the wine and lentils, then simmer for a further 10 minutes (so the sauce reduces).
6. Cook the green beans and chop the flat leaf parsley.
7. Mash the potaoes, then add the milk, remaining butter, salt, pepper and parsley and mix together. Adjust to taste as necessary then serve.

Foodwitch Factoid
As this recipe only uses 1 free-range chicken breast between 2 servings, it’s great value for money and good if you find yourself with an extra portion of chicken after entertaining. You could also use cooked chicken or turkey (perfect turkey leftover recipe) – just skip stirfrying the chicken for 5 minutes and follow as above. The great thing about using this recipe with turkey leftovers is that the strong flavours of red wine, garlic and rosemary would work really well with the dark turkey meat as well as the breast meat.

You could also serve this recipe with rice instead of potatoes and green beans for about 50 calories less per portion.