Chicken braised with Swiss chard, garlic & cream

Name: Chicken braised with Swiss chard, garlic & cream
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 2 tsp olive oil; 2 chicken breasts; 200 g pack Swiss chard, ends trimmed; 4 small or 2 large shallots, halved and finely sliced; 2 clove/s garlic, finely chopped; 150 ml white wine; 150 ml Knorr GF Chicken Stock Cube; 120 g long grain rice; 3 tbsp single cream

After you've crisped up the browned the chicken in the pan, it's simmered in a creamy white wine sauce to keep the meat juicy and moist.

0 out of 5 stars(0) Rate this recipe

Gluten freeHealthyHigh protein1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tsp olive oil
2 chicken breasts
200g pack Swiss chard, ends trimmed
4 small or 2 large shallots, halved and finely sliced
2 clove/s garlic, finely chopped
150ml white wine
150ml Knorr GF Chicken Stock Cube
120g long grain rice
3 tbsp single cream

Preheat the oven to 170ºC, gas mark 3. Heat the oil in a large ovenproof frying pan over a high heat. Add the chicken and fry for 5 minutes until golden, then turn over and cook for 1 minute more. Remove to a plate. Meanwhile, separate the chard stalks and leaves. Cut the stalks into 3cm lengths and roughly shred the leaves.
Reduce the pan heat to medium. Add the shallots and garlic with a pinch of salt, then stir fry for 1 minute. Add the chard stalks and fry for another 5 minutes, or until softened. Pour in the wine and bubble until reduced by ½, then add the stock and bring back to a simmer. Meanwhile, cook the rice according to pack instructions.
Stir in the chard leaves, then nestle in the chicken, skin-side up, and season. Put the pan in the oven for 10 minutes, or until the chicken is cooked through, the juices run clear and there is no pink meat. Remove the pan and rest the chicken for 2-3 minutes on a board before slicing. Stir the cream into the chard and juices, then serve with the chicken and rice.