- 4 skinless chicken breasts
- 1 tbsp plain flour, seasoned
- 150ml chicken stock (use ½ a cube)
- 250g pack chestnut mushroom, halved
- few thyme sprigs, leaves only
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 150ml red wine
- 1 tbsp mild olive oil, vegetable oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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 in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, 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 mins 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 mins or until cooked through and the sauce is glossy. Serve with mash.
Remove the skin for a lower fat meal
If you take the skin off chicken before cooking, it dramatically cuts the saturated fat content. Removing the skin also shaves 10 minutes off the cooking time.
Try it with steak
Quick beef Bourguigonne. Pat 4 x 140g sirloin steaks in the flour and sear for 2 mins on either side. Set aside to rest, then add the mushrooms, plus 4 chopped rashers streaky bacon and a handful peeled pearl onions or shallots. Fry for 5 mins. Add the wine and beef stock; reduce and thicken with the flour mix. Thickly slice steak; add any juices to the pan. Stir the steak through the sauce.