Tuesday, March 05, 2013

Kate's Kitchen: poulet Breton

I’m currently doing the 5:2 diet, but I absolutely refuse to compromise on taste – I think you can still be a foodie even when you’re trimming the calories. And this one works quite nicely :o)




Ingredients:

  • 4 skinless chicken breasts, diced 
  • 1 leek, washed, trimmed and sliced finely 
  • 200g button mushrooms, washed and sliced 
  • 1 bell pepper, seeded and diced 
  • 1 medium courgette (zucchini), topped/tailed and diced 
  • 150 ml water 
  • 15 ml olive oil 
  • 1 tbs half-fat crème fraiche (or 0% fat Greek yoghurt) 
  • 1 tbs chopped fresh tarragon leaves
Method: 
Heat the oil in the pan and stir-fry the chicken until sealed.

Add leeks, and stir-fry for about 2 minutes. Add water, mushrooms, pepper, courgette and tarragon.

Simmer for about 20 minutes – you might need to add a little water.

Add the crème fraiche (if you use the yoghurt, do it literally just before you serve up or it will split).

Serve with plenty of veg for a meal under 300 cals, or add a starch such as quinoa, potato or rice if you have a few more cals to play with.




 In the UK, Ballroom to Bride and Groom is in shops right now and The Brooding Doc’s Redemption is still available on the Mills & Boon website. They’re both also available on the eHarlequin website in the US. You can find out more about these books, and Kate, on her website (http://www.katehardy.com/) and her blog (http://katehardy.blogspot.com/)

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