Banting Chicken with Herbs and Turnips
Yes, we are banting again, before summer kicks in. I want to try interesting recipes, so that it is all the way a win-win situation. Or is it supposed to be a lose-lose (the kilograms) situation? Anyway, here comes recipe number one, episode two of … Banting.
Chicken with Herbs and Turnips
4 deboned, skinned chicken breasts, diced
4 turnips, trimmed and sliced
4 carrots; trimmed and julienned
Chicken stock (I use those new cylinders with stock from Woolworths)
Black pepper (and salt if needed)
Garlic
A handful of watercress
4 sliced spring onions
1 leek, sliced
Olive oil
Crème fraiche (about 125 ml)
Method
Fry the leeks and spring onions in olive oil. Add the garlic, carrots and turnips. Fry until soft. Remove from the pan. Fry the chicken until tender – do not overcook. Put the veggies back into the pan with the chicken. Add the chicken stock, a gentle serving of crème fraiche and the watercress. Season with black pepper and salt. Enjoy.
Comments
Banting Chicken with Herbs and Turnips — 12 Comments
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