You can also make this dish using garlic bread.
(1 votes)
Cook: 55 Mins
Serves: 4
Price: £1.90 per serving
Nutritional Information
Each 366g serving contains
Energy
2361kj
564kcal
2361kj
564kcal
28%
Fat
24g
24g
High
34%
34%
Saturates
14g
14g
Med
69%
69%
Sugars
4.1g
4.1g
Low
5%
5%
Salt
2g
2g
High
33%
33%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
645kj/154kcal
Typical energy values per 100g:
645kj/154kcal
Ingredients
1 low-salt chicken stock cube
1 level tbsp tomato purée
4 chicken breast fillets (without skin), cut into bite-sized pieces
250g mushrooms, halved or quartered
2 shallots, chopped
2 tbsp chopped flat-leaf parsley
1 level tbsp cornflour
3 level tbsp crème fraîche
1 small white baguette (200g)
50g butter, softened
350g broccoli, to serve
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Dissolve the stock cube and tomato purée in 75ml hot water. Pour into a large pan with 150ml cold water and the chicken, mushrooms, shallots and parsley. Cover and simmer gently for 15 minutes.
2
Mix the cornflour with 2 tbsp cold water and stir into the pan with the crème fraîche. Heat until simmering and slightly thickened. Pour into a shallow ovenproof dish.
3
Cut the baguette into diagonal slices. Spread with butter and arrange, butter side-up, on top of the dish.
4
Bake the dish for 15 minutes or until the baguette slices are golden. Serve with steamed broccoli.