3 rasher bacon, all fat and rind trimmed
500g chicken breast fillet, skin off, chopped
2 leeks, sliced
1 tsp minced garlic (we added more)
1 tbs flour
1 cup chicken stock
1/4 tsp wholegrain mustard
1/2 cup sour light cream
200g mushrooms, chooped
1/4 cup fresh basil leaves, chooped
1. Coat a frypan w/ cooking spray, heat and cook chicken until browned and bacon for about 45 seconds. Remove chicken and bacon. Add leeks and garlic, cook for 30 seconds
2. Stir in flour to leek mixture. Remove from heat, stir in stock and mustard. Return to heat and cook until mixture boils and thickens
3. Return chicken to pan, stir in mushrooms, sour cream, basil and bacon. Cook gently until heated through.
Cathi served this up last night with a fresh tomato, red capsicum and basil salad.
Makes four serves, 5.5 points per serve. Seems to be amenable to fridge storage for a couple of days, not sure about freezing.
Delicious. From Pure Points, p 54.
1 thought on “Chicken Boscaiola”
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