Chicken Marengo
	2 kg    chicken breast   3 cups    mushrooms   3/4 cups    spring onions   4 medium    tomatoes   1 1/2 cups    chicken stock   2 cups    dry white wine   3 Tbs    soy flour   3 cloves    garlic   3 Tbs    olive oil     salt and pepper     1 Prep: Finely slice mushrooms and spring onions. Finely chop tomatoes and garlic. Dice chicken into bite-sized pieces. 2 Heat oil in a large frying pan. Brown chicken pieces on all sides (don't overcrowd pan, use batches if necessary). Remove chicken and add the garlic and spring onions. Cook for 2 minutes before adding the mushroom. Cook the mushrooms until the released moisture is evaporated, add the soy flour to the pan and cook for 1 minute. 3 Add the wine and stock gradually and stir until sauce boils and thickens. Season to taste and add the tomatoes. Cook for about 5 minutes, return the chicken to the pan. Cool and freeze. 4 Defrost well before placing in a covered pan on the stove top. Bring to the boil and simmer for 30 minutes.   Servings: 6 Preparation time: 30 minutes Cooking time: 30 minutes    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Energy (kJ)           % Daily Value Total Fat   0%   Carbohydrates 7.00g   2%   Net Carbohydrates 7.00g       Protein   0%      Recipe Type Low Carb, Main Dish, Poultry   Copyright © 2006, The Gourmet Saint