|Spanish chorizo (Photo credit: Wikipedia)|
160g skinless chicken breast (4 PP)
30g sliced chorizo (3 PP)
4 cloves thinly sliced garlic (0 PP)
1 cup red wine (3 PP)
1 generous pinch paprika (0 PP)
1 tsp olive oil (1 PP)
Sautee the garlic in the olive oil until it begins to colour, add the chorizo and the paprika and keep it moving, fry for a minute more, add the wine and simmer for a couple of minutes. Wasn't that easy.
Cut the chicken in half to create two flat pieces, rub about a teaspoon of olive oil over the chicken and fry in a non-stick pan.
You can reduce the sauce down a bit if you like, you could omit the chorizo but the Spanish sausage makes it taste wonderful.
I served this with skinny cauliflower cheese; cauli with grated parmesan flashed under the grill, celeriac puree and roast potatoes - par-boiled and rubbed with olive oil.
Total cost of meal - 14 ProPoints I reckon. Which just leaves enough for two glasses of vino, hurrah!