Chicken Poached in White Wine

SERVES 2 // READY IN 20 MINS // 540 CALS

This Chicken Poached in White Wine is a cosy, flavourful meal that's perfect for a midweek dinner when you want something quick but a little indulgent. The tender chicken is simmered in a fragrant wine and herb sauce, which thickens to a rich, creamy finish thanks to a touch of soft cheese. With buttery crushed new potatoes and broccoli on the side, this 20-minute dish feels like a warm, comforting hug after a busy day!

Ingredients

350g (12oz) new potatoes
120g (4oz) broccoli florets
1 tsp olive oil
1 heaped tsp garlic paste
4 spring (green) onions
1 tsp dried mixed herbs
2 x 125g (4oz) skinless and boneless chicken breasts
200ml (1 cup) white wine
1 tsp vegetarian stock powder
40g (2 heaped tbsp) soft cheese
15g (heaped tsp) butter

Directions

STEP 1
Boil a full kettle. Add the water to a large saucepan and bring to the boil with a pinch of salt. Add the new potatoes. Bring to the boil and simmer for 15 minutes. Add the broccoli florets for the last 6 mins.

STEP 2
Halve the chicken breasts.
Heat the olive oil in a large frying pan on a low-med heat. Add the garlic, spring (green) onions and dried mixed herbs and stir-fry for 30 secs.
Add the chicken pieces and fry for 4 mins, until the first side turns golden. Season generously with salt and pepper.

STEP 3
Turn the chicken over and add the white wine and stock powder. 
Cover the pan and when the wine starts to bubble, turn the heat to low and cook for 5-6 mins, until the chicken is cooked through. Remove the chicken from the pan, cover and set aside.

STEP 4
Bring the sauce in the pan back up to simmering and stir in the soft cheese. Bubble for 2-3 mins until you get a pleasingly thick sauce. 

STEP 5
Drain the potatoes and broccoli and crush the potatoes slightly with the back of a fork. Stir the butter through.

STEP 6
Plate up the potatoes and broccoli with the chicken pieces. Pour over the sauce.