Chicken Casserole with Low Fat Dumplings
300 calories (approx)
2 Skinless & Boneless Chicken Breasts or 6 small Chicken thigh fillets chopped
1 Onion – chopped
1 clove of garlic crushed
2 rashers of lean bacon – chopped
100 ml of chicken stock
75m of white wine
1 x 200g can of chopped tinned tomatoes
Fresh or dried sage (to your taste)
75g of plain flour
¾ tbsp of low fat spread
¾ tsp of baking powder
½ tsp mustard powder (optional)
Milk to mix
•In non-stick pan cook the bacon for a few minutes and then add the onion and cook slowly.
•Add the garlic and chicken and cook for a few minutes.
• Add the stock, tomatoes, wine and sage and simmer for about 30 minutes until cooked
add a little cornflour mixed with water to thicken sauce if required.
For the dumplings
•Mix together the flour and low fat spread and then add the mustard powder and baking powder.
•Add milk to combine and form a sticky dough.
•Divide the mixture into 2 small dumplings and place on top of the stew.
•Cover and continue cooking for 10 minutes or until the dumplings have doubled in size.
Serve with vegetables of your choice.