Thursday, August 16, 2012

Tarragon Chicken

Having used Quark in  a dessert I wanted to try use it to make a savoury dish. I love chicken and tarragon together so decided to try a creamy chicken and tarragon dish with mushrooms and green beans. Quark is tricky when adding heat, because it curdles more easily than I was expecting. I made this twice a week apart, the first time was a curdled disaster but I made it again tonight and it worked much better. Philidelphia and WW cream both deal with the heat better than quark - but the quark is lower in propoints for the amount you get and is not as strong tasting as the philidelphia.
So for the following recipe you can replace the quark with WW cream or philidelphia, just adjust the propoints or use a little less and maybe add a little chicken stock. Other than the trickyness of the quark this is super easy and quick

Serves 2
6 propoints per serving


2 x 165g chicken breasts
2tbs fresh tarragon
1 tub quark
1/2 tub button mushrooms
100g fine green beans
1 clove garlic
Salt and pepper

Heat a non stick pan and mist with low cal cooking spray. Add the chicken (chopped into bite sized chunks) and brown. While this is browning par cook the green beans. They should be mostly cooked but still have some bite. Chop these in half and add with the sliced mushrooms to the pan and cook for 4 mins. Add the garlic and cook for a further 2 mins. Take off the heat and stir in the tarragon. You want to leave this to cool a bit before adding the quark to avoid the curdling. When it has cooled to warm, add  the quark and stir it through. Season to taste. To warm this up to eating temp you wanna do it really slowly. I put it back on the ring I had originally cooked it on, as it was still warm but not hot and my cooker can be a bit temperamental. But just put it on the lowest heat and stir it slowly.

I served this with mashed potato, made with low fat spread and a splash of skimmed milk, and roast butternut squash and it was so delicious and a great easy mid week meal. 

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