- 4 skinless chicken breasts
- 1 tbsp unimaginative flour, seasoned
- 150ml chicken stock (employ ½ a dice)
- 250g pack chestnut mushroom, halved
- few thyme sprigs, leaves handiest
- 150ml pink wine
- 1 tbsp light olive oil or vegetable oil
Toss the chicken within the flour, then faucet off the extra. Combine 1 tsp of the extra flour with rather stock and situation aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook dinner over a medium-excessive heat for about 5 minutes, turning the chicken breasts over as soon as till golden.
Spend the chicken out, then situation aside. Pour within the wine and the final stock and boil for 5 minutes or till diminished by half. Add the flour and stock combine, stirring till the sauce thickens rather. Put the chicken relief into the pan, along with any juices from the plate, then simmer for 5 minutes or till cooked thru and the sauce is glossy. Abet with mash.
REMOVE THE SKIN FOR A LOWER FAT MEAL
In the occasion you recall the pores and skin off chicken earlier than cooking, it dramatically cuts the saturated fats announce. Doing away with the pores and skin also shaves 10 minutes off the
TRY IT WITH STEAK
Immediate pork Bourguigonne. Pat 4 x 140g sirloin steaks within the flour and sear for 2 minutes on either aspect. Keep aside to leisure, then add the mushrooms, plus 4 chopped rashers streaky bacon and a handful peeled pearl onions or shallots. Fry for 5 minutes. Add the wine and pork stock; lower and thicken with the flour combine. Thickly chop steak; add any juices to the pan. Go the steak thru the sauce.
Recipe from Handsome Meals magazine, February 2007