Braised chicken escalopes recipe

206 ratings Rate
  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 238 calories / serving
  • Freezable
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023839 HERO

Bring the chicken stock and wine to the boil in a pan and add the celery and herbs. Add the chicken breasts and poach gently for around 10 minutes until cooked through and no pink juices run out when pierced with a knife. Remove from the stock and keep warm wrapped in foil.

Add the carrots to the poaching liquor and cook at a gentle simmer until tender – about 10 minutes. Remove from the liquor and set aside. Reduce the poaching liquor by half and season.

To serve, slice the chicken breasts thickly and arrange on a plate with the poached carrots. Scatter over the tomatoes, basil leaves and chopped lemon then drizzle with a tbsp or two of the reduced poaching liquor.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 400ml chicken stock
  • 100ml white wine
  • 1 celery stalk, chopped
  • bunch parsley stalks, tied together
  • 1 bay leaf
  • 4 chicken breasts, skinned
  • bunch baby carrots, trimmed
  • 16 cherry tomatoes, halved and lightly seasoned to draw out the juices
  • bunch basil leaves
  • 2 slices of lemon, finely chopped
  • salt
  • pepper
  • Energy 1000kj 238kcal 12%
  • Fat 2g 3%
  • Saturates 1g 4%
  • Sugars 7g 8%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 7.6g Protein 36.9g Fibre 0.3g


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