FRENCH ONION CHICKEN

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French Onion Chicken image

A fantastic recipe given to me by my workmate. I was a bit wary of trying it out as it had sour cream and my hubby hates sour cream but I cooked it without telling him and he loved it. Its regular meal now and if we have no chicken I substitute with beef cubes or chicken sausages. Apparently the original recipe called for chicken Pieces.

Provided by KristinV

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

500 g chicken breast fillets
1 tablespoon plain flour
1 (40 g) packet French onion soup mix
1 tablespoon olive oil
3 slices bacon (Rindless with fat trimmed for lowfat version)
1 medium onion
1 cup water
200 ml sour cream (Light if you like)
1 cup couscous (optional)
1 cup frozen vegetables (optional)

Steps:

  • Cube chicken fillets and place in plastic bag. Add flour and soup mix to the bag and shake until chicken is coated. Don't worry if there seems to be a lot of dry mix left in the bag.
  • Place coated chicken and oil into frying pan leaving the left over dry mix in the bag to the side.
  • Brown the chicken and remove from the pan.
  • Dice the bacon and onion and place in the frying pan where the chicken was cooked and cook until onion is translucent.
  • Add the chicken back into the frying pan with the bacon and onion.
  • Take the left over dry mixture and add to the cup of water and mix. Pour this mixture over the ingredients in the frying pan.
  • Simmer for around 20 minutes adding more water if needed.
  • While this is simmering prepare the couscous as directed on the packet and heat the frozen vegetables (I use the microwave).
  • After the 20 minutes, or when you are happy the chicken is cooked, add the sour cream mixing well. At this point I chuck in the prepared couscous and the vegetable but you can just add the vegetables and serve the chicken mixture over the couscous.

Nutrition Facts : Calories 383.8, Fat 21.9, SaturatedFat 8.9, Cholesterol 103, Sodium 1050.3, Carbohydrate 12.2, Fiber 1.1, Sugar 3.2, Protein 33.4

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