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Organic One Tray White Wine Infused Chicken with Courgettes

  • Cook

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  • Difficulty

  • Prep

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  • serves


  • 4 skinless chicken breast
  • 1 onion finely chopped
  • 4 garlic cloves peeled
  • 80 g courgettes sliced into rounds
  • 300 ml Knorr organic chicken liquid stock
  • 1 tablespoon olive oil
  • 470 ml white wine
  • 2 teaspoon dried chives
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 3 tablespoon creme fraiche
  • 1 tablespoon glutenfree flour
  • freshly ground pepper
  • pinch of sea salt

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

362kcal

Energy (kJ)

1512kJ

Protein (g)

15.8g

Carbohydrate incl. fibre (g)

14.1g

Carbohydrate excl. fibre (g)

12.6g

Sugar (g)

4.5g

Fibre (g)

1.5g

Fat (g)

17.4g

Saturated fat (g)

5.8g

Unsaturated fat (g)

10.1g

Monounsaturated fat (g)

7.2g

Polyunsaturated fat (g)

2.8g

Trans fat (g)

0.1g

Cholesterol (mg)

56mg

Sodium (mg)

202mg

Salt (g)

0.50g

Vitamin A (IU)

3488IU

Vitamin C (mg)

8.3mg

Calcium (mg)

41mg

Iron (mg)

1.42mg

Potassium (mg)

425mg

Total

1447kcal

6049kJ

63.3g

56.5g

50.4g

18.1g

6.2g

69.8g

23.0g

40.2g

28.9g

11.3g

0.3g

225mg

810mg

2.02g

13950IU

33.4mg

165mg

5.66mg

1702mg


  • 1 Preheat your oven to 200 degrees Celsius.
  • 2 Heat the olive oil in a pan over medium heat. When warm, add the onion and garlic and saute until soft.
  • 3 Place sauteed onion and garlic into a large mixing bowl. Add the Knorr Organic Chicken Liquid Stock, white wine and creme fraiche and blend well with a hand mixer until smooth (for 3-4 minutes).
  • 4 Add the Dijon mustard, lemon juice, dried chives, gluten free flour, salt and pepper and blend again until all ingredients fully mixed together.
  • 5 Arrange the chicken breasts in a baking dish and carefully cover with the sauce.
  • 6 Bake for 25 minutes and then using a spatula, carefully turn the chicken breasts over and return to oven for an additional 20 minutes. The sauce will thicken and reduce.
  • 7 Remove chicken from oven and arrange the courgettes by covering the chicken breasts with several pieces. Ladle some of the sauce from the dish onto the courgette-covered chicken breasts and return to oven for 10 minutes.
  • 8 Remove from oven and allow to cool for several minutes before serving with roasted sweet potato and freshly chopped chives.