Vinaigrette Chicken Recipe

Can be mashed up so great for stage 2 weaning and beyond. I serve mine with cheesy mash potatoes, peas and sweetcorn.

Serves 2 adults and 1 baby

 

Ingredients

• 2 chicken breast fillets
• 500ml chicken stock (using Boots Baby Organic stock cubes which have less then 0.01g salt per 100ml)
• 2 tbsp tomato puree
• 4 tbsp balsamic vinegar
• 1 tbsp olive oil
• Optional 3 sliced mushrooms 

Method

1. Make the vinaigrette by dissolving the stock cube in 500ml of boiling water, stir in the tomato puree and balsamic vinegar.
2. Heat the oil in a frying pan then add the chicken (and mushrooms if using).
3. Lightly sear the chicken then add the vinaigrette to the pan.
4. Cook on a low heat for 15 minutes.
5. Check that the chicken is cooked all the way through then remove from the pan and cut into strips.
6. Turn the heat to high and leave the vinaigrette to reduce for 3-5 minutes.
7. When serving pour the vinaigrette over the sliced chicken.





Isabella feeding herself vinaigrette chicken.