Of course my version had to be healthier than the crumbed deep fried schnitzel and more than likely (it tasted like) full cream sauce. I actually found this quite easy to adapt, infact easier than I thought so I was happy with that and I was even happier with the flavour. I had managed to keep the flavour creamy and vibrant even though I used low fat ingredients.
Chicken with Creamy Garlic Prawns
Points per serve: 6
4 small chicken fillet breasts, no skin, visible fat removed
500 grams raw prawns, peeled
1 tablespoon crushed garlic
1 tablespoon freshly chopped flat leaf parsley
1/2 cup dry white wine
1/2 cup water
1 teaspoon chicken stock
2 tablespoons reduced fat cream
1 tablespoon cornflour
2 tablespoon water extra
Preheat oven to 180 degrees Celsius.
Coat a large frying with cooking spray, add chicken fillets and cook over a medium to high heat until sealed and golden brown on both sides. Remove from pan and place on an oven tray. Cook in oven for a further 15 minutes or until cooked through.
Meanwhile respray frying pan with cooking spray and add prawns, garlic and parsley cooking until prawns start to turn pink. Transfer to a plate.
Add wine, combine water and stock powder to the pan, stirring to pick up any garlic stuck to the pan base until boiling. Reduce heat, stir in the cream and combined water and cornflour. Stir until slightly thickened. Return prawns to the sauce and still until heated through.
Remove chicken from oven and place on plates. Top with creamy garlic prawn sauce and serve.
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