Ingredients
Units
Scale
- 4 skinless chicken breasts
- 15ml (1 tbsp) plain flour, seasoned
- 150ml (1/4 pint) chicken stock
- 15ml (1 tbsp) olive or vegetable oil
- 250g (9 oz) chestnut mushrooms, quartered
- few thyme sprigs
- 150ml (1/4 pint) red wine
- 15ml (1 tbsp) redcurrant jelly [optional]
Instructions
- Toss the chicken in the flour, then tap off the excess. Mix 1 teaspoon of the excess flour with a little stock and set aside. Heat the oil 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 stock, red wine and jelly, and simmer gently 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.
Notes
- Serve with mash.
- I like to slice the chicken breasts into thin slivers before returning them to the pan; it helps to shorten the cooking time!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 495
- Sugar: 4.2 g
- Sodium: 1229 mg
- Fat: 18.1 g
- Saturated Fat: 5.2 g
- Carbohydrates: 47.6 g
- Fiber: 3.4 g
- Protein: 35.3 g
- Cholesterol: 88 mg