Ingredients

• 4 sprigs flat leaf parsley, leaves only
• 2 carrots, cut into pieces
• 2 stalks celery, cut into pieces
• 2 brown onions, peeled, cut into quarters
• 400g mushrooms
• 100g polyunsaturated margarine1kg skinless chicken breast, cut into 2cm pieces
• 100g plain flour
• Black pepper to taste
• 1.6 litres reduced salt chicken stock

Method

1. Place parsley, carrot, celery, onion and mushrooms into mixing bowl, chop 5 sec/speed 6, scrape down sides with spatula
2. Add margarine and saute 5 min/120°C/speed 2
3. Add chicken, flour and pepper and cook 1 min/90°C/speed 2
4. Add chicken stock and cook 15 min/100°C/speed 1.

Nutrition information panel