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    Pan-Fried Chicken With Tomatoes And White Wine

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    Pan-Fried Chicken With Tomatoes And White Wine

    A super-easy and satisfying supper dish that is full of flavour, low in fat and organic, too.

    • Preparation time: 5 minutes
    • Cooking time: 35 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • Waitrose Cooks’ Ingredients Olive Oil Spray
    • 2 rashers Waitrose Organic Smoked Back Bacon, finely chopped
    • 4 Waitrose Organic Chicken Breast Fillets, halved
    • 6 organic large vine tomatoes
    • 150ml Penfolds Clare Valley Chardonnay organic dry white wine
    • 250g pack Waitrose Organic Crimini Mushrooms
    • 550g organic sweet potatoes, boiled and mashed
    • ½ x 20g pack fresh organic parsley, finely chopped


    1. Spray a little olive oil into a deep frying pan and heat. Add the bacon and fry for 2-3 minutes, then the chicken pieces and cook for 4-5 minutes, turning regularly until they begin to brown.
    2. Meanwhile, peel the tomatoes by placing in a bowl of boiling water for 3-4 minutes until the skins begin to split, then briefly plunge into cold water. Remove, peel away the skins and discard. Roughly chop the tomatoes.
    3. Pour in the wine and simmer for a couple of minutes to reduce a little. Add the tomatoes and mushrooms, cover and continue to simmer for a further 20 minutes, or until the chicken is cooked through with no pink meat.
    4. Divide between 4 deep bowls and scatter with parsley. Serve with green beans and sweet potato, seasoned with cracked black pepper.

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    Cook's tips

    Try other types of mushroom, such as large Portabella or field mushrooms, sliced. Any leftover chopped fresh herbs can be frozen with a little water in ice cube trays. Add to stocks, sauces and casseroles, when needed.

    Drinks recommendation

    The gutsy bacon and mushroom flavours in this dish will stand up to a sturdy red.


    Average user rating

    4 stars