Salt and pepper
4 large skinless chicken breast fillets
125ml dry white wine (4 syns)
400ml chicken stock
400g can cherry tomatoes
A small handful of fresh tarragon
A small handful of fresh flat leaf parsley, chopped
1) Spray a large frying pan with fry light. Season the chicken and cook over a medium-high heat until browned all over.
2) Add the onions, mushrooms, wine, stock and tomatoes and mix well. Bring to a simmer, cover and cook for 1 hour or until meat is tender.
3) Garnish with tarragon and parsley and serve with steamed vegetables.
Syns per serving -
1 on Extra Easy and Original
If you want to use this recipe on a green day, you can have 70g cooked chicken as a HEB and count 1 syn for the wine.
Please note: I don't work for Slimming World, therefore, you need to double check the syn values for yourself.