Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken, Mushroom & Red Wine Casserole


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

  1. 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.
  2. 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