We saved time and money by buying ready filleted chicken strips and a tub of creamy tarragon sauce. Normally we would make the sauce, but decided this shortcut was worth testing out. With a new supermarket in town, we popped in to see what was on offer.
It was a very tasty meal to come home to, and knowing it was going to be ready within 15 minutes really helps when you are peckish.
We were pleasantly surprised the sauce had such a robust tarragon flavour. It was actually cheaper to use than buying the separate ingredients. The whole meal was surprisingly lower in calories than we anticipated too. Here's how we made this:
CHICKEN IN TARRAGON SAUCE
around 500 calories
300g pack of chicken fillets
200ml tub of creamy tarragon sauce (we used Waitrose)
2 large portobello mushrooms
100g basmati rice
handful of frozen peas
salt & pepper
Cook the basmati rice according to the instructions. We boiled then simmered ours for 8 minutes. Add the frozen peas to the same pan as the rice towards the end of cooking.
Drain rice and peas and leave in the sieve to steam while cooking the chicken fillets and mushrooms.
Place a little oil in a frying pan and cook the chicken for around 4-5 minutes until slightly browned and cooked inside. Remove to a plate and rest while cooking the mushrooms.
Place the sliced mushrooms into a dry frying pan and cook on a low heat for a couple of minutes to draw out the moisture. Turn the heat up a little and add a teaspoon of oil. Fry the mushrooms until soft and golden.
Season all the ingredients with salt and pepper and serve with the tarragon sauce.
Do you know how many calories you can eat each day?
Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.
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