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MMMMM-----------------FOR STIR FRIED VEGETABLES---------------------- 2 lg Baking potatoes; peeled 2 tb Olive oil 1 Clove garlic; peeled and -finely ; chopped 225 g Mangetout; (8oz)MMMMM-----------------------FOR THE SAUCE---------------------------- 125 ml Dry white wine; (4fl oz) 125 ml Chicken stock; (4fl oz) 125 ml Whipping cream; (4fl oz) 2 1/2 Cm; (1 inch) cube fresh ; ginger 1 bn Spring onion; trimmed and -finely ; chopped Preheat the oven to 160?C/325F/gas mark 3/fan oven 140?C. Heat 2 tbsp of the oil in a frying pan over a moderate to high heat and cook the chicken breasts just until they are golden brown outside but still raw in the centre. Remove them to a plate and leave them to cool a little. Add another tbsp of oil to the pan, then stir in the onions and ginger. Gently fry for 5 minutes, until they have softened but not coloured. Remove the pan from the heat and season lightly. Using a sharp knife, make 4 oblique cuts, evenly spaced to the centre of each chicken breast. Push a little of the onions and ginger mixture into each cut so that the flavours penetrate well into the meat. Transfer the chicken to a foil?lined baking tray and bake for a further 10 to 12 minutes, or until it is cooked through. Meanwhile, dice the potatoes in 1cm (1/2inch) pieces and then dry on kitchen paper. Heat the oil in a frying pan and saute the diced potato until it is golden brown and tender. Add the garlic and mangetout and continue to saute for a minute or two. Cover and keep warm. For the sauce: Pour the wine into a small pan and reduce it by half. Add the chicken stock and reduce by half again before stirring in the cream, ginger and the spring onions. Bring the mixture to a simmer and season to taste. Serve each chicken breast on a bed of the stirFried vegetables with the sauce spooned over the chicken.
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|Serving Size: 1 Serving (39g)|
|Recipe Makes: 4|
|Calories from Fat: 23 (56%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 3mg||0 %|
|Potassium 190.8mg||5 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 1.7g|
|Protein 1.3g||2 %|
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Calories per serving: 41
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