Chicken with wine & mushrooms

• skinless chicken breasts↗4
• plain flour↗1 tbsp tbsp

  seasoned

• chicken stock↗150ml ml

  (use ½ a cube)

• pack chestnut mushroom↗250g g

  halved

• thyme sprigs↗few

  leaves only

• red wine↗150ml ml
• mild olive oil↗1 tbsp tbsp

  or vegetable oil

Step-by-step instructions

1. 1

   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.

2. 2

   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.