Slow Cooker Chicken Diane

AuthorGeo FoodsCategory

Ingredients

 · 8 chicken cutlets
 · 2 teaspoons olive oil
 · 1 brown onion
 · 3-4 garlic cloves
 · 2 tablespoons corn flour
 · ½ cup chicken stock
 · 1 cup pouring cream
 · ½ cup tomato passata
 · 1 tablespoon worcestershire sauce
 · 1 tablespoon dijon mustard
 · 200 g button mushrooms
 · 375 g egg fettuccine
 · Chopped parsley, to serve

Preparation

1

Heat a non-stick frying pan over high heat. Season the chicken and place, skin side down, in the pan. Cook for three minutes or until golden. Turn and cook for a further two minutes. Transfer to the bowl of a slow cooker. Drain the rendered fat from the pan and discard. Heat the oil in a frying pan. Reduce heat to medium-low. Add the onion and garlic paste and cook, stirring often, for two minutes or until soft. Add to the slow cooker. Meanwhile, place the corn flour in a jug and gradually whisk in the stock. Add the cream, passata, worcestershire sauce and mustard. Add this mixture to the slow cooker. Cover and cook on low flame for three hours. Add the mushrooms and cook for further 20 minutes. Add the pasta and cook for 10 minutes or until tender. Sprinkle with parsley to serve.

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Ingredients

 · 8 chicken cutlets
 · 2 teaspoons olive oil
 · 1 brown onion
 · 3-4 garlic cloves
 · 2 tablespoons corn flour
 · ½ cup chicken stock
 · 1 cup pouring cream
 · ½ cup tomato passata
 · 1 tablespoon worcestershire sauce
 · 1 tablespoon dijon mustard
 · 200 g button mushrooms
 · 375 g egg fettuccine
 · Chopped parsley, to serve

Directions

1

Heat a non-stick frying pan over high heat. Season the chicken and place, skin side down, in the pan. Cook for three minutes or until golden. Turn and cook for a further two minutes. Transfer to the bowl of a slow cooker. Drain the rendered fat from the pan and discard. Heat the oil in a frying pan. Reduce heat to medium-low. Add the onion and garlic paste and cook, stirring often, for two minutes or until soft. Add to the slow cooker. Meanwhile, place the corn flour in a jug and gradually whisk in the stock. Add the cream, passata, worcestershire sauce and mustard. Add this mixture to the slow cooker. Cover and cook on low flame for three hours. Add the mushrooms and cook for further 20 minutes. Add the pasta and cook for 10 minutes or until tender. Sprinkle with parsley to serve.

Slow Cooker Chicken Diane

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