Chicken in Tomato Sauce with New Potatoes

This recipe works in combination with: Beef & Aubergine Pasta, Chicken & Aubergine Curry, Simple Cottage Pie. This recipe features in these meal plans: Hearty Appetite.

Chicken in a home-made tomato sauce, served with buttered new potatoes.


  • 1/4 large onion (approx 210g each), finely chopped
  • 3 closed cup mushrooms, sliced
  • 1 value skinless chicken breast fillet, cut into 2cm pieces
  • 200g of value tinned chopped tomatoes
  • 2 large new potatoes (approx 110g each), quartered
  • 1 tbsp vegetable oil
  • 1 tsp dried mixed herbs
  • 1 garlic clove, finely chopped
  • 1 tsp tomato puree
  • 1 tsp margarine/butter
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Price per person: £2.35
  • Store cupboard: Basic
  • Calories per serving: 570
  • 5-a-day per serving: 2.8
  • Print Recipe
Chicken in Tomato Sauce photo

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  1. Heat the oil in a frying pan and fry the chicken for 4-5 minutes, or until lightly browned. Add the onion and garlic and fry for 3-4 minutes, or until the onion is soft. Add the mushrooms, tomatoes, tomato puree, mixed herbs and 1 tbsp water and simmer, stirring frequently, for 10 minutes, or until the sauce develops a thicker, smoother consistency.
  2. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain and toss with the margarine/butter and a generous pinch of salt and pepper.
  3. To serve, spoon the chicken in tomato sauce onto a plate alongside the cooked potatoes.

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