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Categories:Viewed: 39 - Published at: 5 years ago
Ingredients
- 4 chicken breasts , around 680g total weight
- 6 tbsp gluten-free / plain flour or as needed
- 2 tbsp oil
- 1 large onion, sliced
- 250 grams white mushrooms, sliced
- 3 clove garlic, finely chopped
- 4 sprigs fresh rosemary
- 120 ml chicken stock
Method
- Bash the chicken out slightly so every piece is of equal thickness all over.
- I set it between 2 pieces of clingfilm and hit it gently with a rolling pin
- Season with salt and pepper then dredge in the flour until evenly coated
- Heat half of the oil in a frying pan over a medium heat and brown the chicken pieces on each side.
- Don't cook them right through
- Remove and set aside on a warm plate
- Heat the rest of the oil and add the onion, mushrooms and garlic to the pan
- Cook until they start to brown then add the chicken back in with the stock and the rosemary.
- Season again with salt & pepper
- Cover and turn the heat down to let simmer gently for 5 - 10 minutes until the chicken is cooked through and the sauce has reduced
- Discard the rosemary sprigs and serve with seasonal vegetables
