4 skinless chicken breast fillets, cut through sideways
1 onion, sliced
3 stalks celery, sliced
250ml cider (or apple juice)
250ml chicken stock
3 carrots, halved and sliced
2 turnips, small dice
1 red pepper, sliced
2 green apples, cored and sliced
200gm frozen peas
480gm potatoes
¼ cup fat free milk
Method
Cook the potatoes in lightly salted water.
Drain well and then mash.
Beat in the milk.
Keep warm.
Spray a wide lidded pan with non-stick cooking spray.
Dry fry the chicken pieces for about 5 minutes to seal.
Add the onion and celery to the pan and cook for another 2 minutes.
Pour in the stock and cider (or apple juice).
Tip in the carrots, turnip and red pepper and stir.
Bring to a boil then reduce the heat and put the lid on.
Simmer for 15 minutes.
Now add the apple slices and the peas and cook for a further 5 minutes.
Divide the mashed potato between 4 warmed plates.
Put 2 pieces of chicken breast on each plate and then serve the vegetables.
