Heat the oil in a large pan, fry the onion until softened. Add the chicken, skin side down and fry until golden. Turn over and fry other side then remove from the pan. Add the wine, mushrooms, Tarragon, Herbes de Provence and Garlic Granules. Bring to the boil then simmer for 1-2 minutes to reduce. Mix the cornflour with a little of the milk, add to the pan with the remaining milk and stock cube, stirring. Bring to the boil, return the chicken to the pan, cover and simmer gently for 30 minutes until the chicken is tender, stirring occasionally. Blend in the cream cheese, season with salt and Pepper and reheat. Serve on a bed of rice.
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|Serving Size: 1 Serving (460g)|
|Recipe Makes: 4|
|Calories from Fat: 287 (52%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||43 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 5g|
|Cholesterol 151.7mg||47 %|
|Sodium 329.7mg||11 %|
|Potassium 884.8mg||23 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 14.3g|
|Protein 44g||63 %|
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Calories per serving: 552
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