Chicken with wine & mushrooms
Posted: Sun Sep 23, 2007 2:04 pmChicken with wine & mushrooms
Ingredients
4 skinless chicken breasts
1 tbsp plain flour, seasoned
150ml chicken stock (use ½ a cube)
250g pack chestnut mushrooms, halved
Few thyme sprigs, (leaves only)
150ml red wine
1 tbsp olive oil.
Knob of Butter
Method
Toss the chicken in the flour, then tap off the excess.
Mix 1 tsp of the excess flour with a little stock and set aside.
Heat the oil and butter in a frying pan, then add the chicken, mushrooms and thyme.
Cook over a medium-high heat for about 5 minutes, turning the chicken breasts over once until golden.
Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 minutes or until reduced by half.
Add the flour and stock mix, stirring until the sauce thickens a little.
Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 minutes or until cooked through and the sauce is glossy.
Serve with mash.
Ingredients
4 skinless chicken breasts
1 tbsp plain flour, seasoned
150ml chicken stock (use ½ a cube)
250g pack chestnut mushrooms, halved
Few thyme sprigs, (leaves only)
150ml red wine
1 tbsp olive oil.
Knob of Butter
Method
Toss the chicken in the flour, then tap off the excess.
Mix 1 tsp of the excess flour with a little stock and set aside.
Heat the oil and butter in a frying pan, then add the chicken, mushrooms and thyme.
Cook over a medium-high heat for about 5 minutes, turning the chicken breasts over once until golden.
Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 minutes or until reduced by half.
Add the flour and stock mix, stirring until the sauce thickens a little.
Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 minutes or until cooked through and the sauce is glossy.
Serve with mash.