Beef enchiladas
Serve enchiladas for a Mexican-inspired family feast. Stuffed with beef mince and black beans and topped with melted cheese, they're a guaranteed crowd-pleaser
Chicken in white wine sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 chicken breastsskin left on
- 2-3 tbsp olive or rapeseed oil
- 1 onionfinely chopped
- 3 garlic clovescrushed or finely grated
- 1 tbsp dried mixed herbs
- 1 tbsp plain flour
- 200ml white wine
- 250ml chicken stock
- 125ml double cream
- chopped parsleyto serve (optional)
Nutrition: Per serving
- kcal502
- fat30g
- saturates12g
- carbs9g
- sugars4g
- fibre1g
- protein39g
- salt0.58g
Method
step 1
Season the chicken all over with salt and freshly ground black pepper. Heat 2 tbsp of the oil in a large lidded frying pan over a medium heat and fry the chicken, skin-side down, for 8-10 mins until the skin is golden. Turn the chicken over and cook for 6-8 mins more until golden all over. Remove to a plate and set aside.
step 2
If the pan is dry, drizzle in another 1 tbsp oil, then reduce the heat to medium-low and fry the onions for 8-10 mins until softened but not golden. Stir in the garlic and cook for 1 min more, then add the herbs and cook for another minute. Stir in the flour, then pour in the wine and simmer for 2-3 mins until the alcohol has evaporated. Stir in the stock until everything is combined, then bring the mixture to a simmer and return the chicken breasts to the pan, skin-side up. Cover and simmer for 15-20 mins until the sauce has thickened slightly and the chicken is cooked through. Stir in the cream, return to a simmer, then remove from the heat and scatter over the parsley, if using.
