Serves 4

Ingredients

 

4 Skinless Chicken Breasts, each cut into two

Sea Salt & Freshly Ground Black Pepper

30 g Plain Flour

2 Tbsp Rapeseed Oil

120 g Unsalted Butter

120 g Pancetta, sliced into lardons

150 g Button Mushrooms

150 g Shallots, peeled and left whole

30 g Caster Sugar

180 ml White Wine

300 ml Chicken Stock

2 Tbsp Tomato Puree

20 g Tarragon, leaves picked and chopped finely

4 Tomatoes, skinned, de-seeded and chopped finely

20 g Parsley, leaves picked and chopped roughly

 

Method:

 

Season the Flour on a large plate

Toss the Chicken pieces in the seasoned Flour to coat

Heat a large saute pan until hot, add the Rapeseed Oil and half the Butter. Fry Chicken pieces on each side until brown

Meanwhile, heat a frying pan until hot. Add the remaining 60 g of Butter and fry the Pancetta and Mushrooms until golden brown

Add the Shallots and Caster Sugar to the Mushroom mix and fry for 2-3 minutes until golden brown and caramelised

Add the Wine to the Mushroom mixture to deglaze the pan, stirring and then pour the mixture over the Chicken

Add the Chicken Stock, Tomato Puree and Tarragon and bring to the boil

Reduce the heat and simmer for 30 minutes or until Chicken is cooked and liquid has reduced a little

When the Chicken is cooked add the Tomatoes and Parsley

Check seasoning and serve with mashed potato and fresh seasonal vegetables

 

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