Baked chicken with watercress sauce
Summary
| Yield | |
|---|---|
| Source | Rosemary Conley mag |
| Prep time | 20 minutes |
| Recipe Type | main |
Description
A versatile sauce made easily with Philadelphia cream cheese
Ingredients
| 4 | chicken breast (skinless) | |
| 1⁄2 | red onion (finely sliced) | |
| 175 | Millilitre | white wine (1 medium glass) |
| 1 | Package | watercress (75g bag) |
| 1 | Package | philadelphia extra light |
| 1 | vegetable stock |
Instructions
Preheat the oven to 200C, Season the chicken breasts and place in the bottom of an oven-proof dish.
Cover the chicken with the thinly sliced onion and pour over the white wine.
Cover with foil and bake in the oven for 20 minutes.
Place the watercress in a liquidiser or food processor.
When the chicken is cooked drain the cooking liquid into the watercress and add the Philadelphia. Blend until smooth.
Pour the liquid into a saucepan and heat gently.
When the chicken is cooked, slice onto serving plates and pour over the warmed sauce.
Serve with fresh green salad and mashed potatoes.