charlottegrace1
Gold Member
Serves 4
4 skinless chicken breasts
1 red onion finely chopped
2.5cm fresh root ginger peeled and finely chopped
1 chicken stock cube dissolved in ½ pint water
1 tbsp plain flour
225g chestnut mushrooms sliced
1 small wine glass af Madeira wine
2 tbsp chopped fresh mixed herbs
salt and pepper to taste
Seson the chicken with the salt and pepper on both sides and place in a preheated pan.
Dry fry the chicken on both sides for 5 -6 mins until lightly browned and then transfer to a plate.
Add the onion to the pan and cook gentley until lightly coloured. Add the ginger and 2 tablespoons of the stock. Sprinkle the flour over and cook for 1 min to cook out the flour stiring continuously.
Gradually add the remaining stock, mushrooms and wine, stir and return the chicken to the pan.
Add the herbs and simmer for 15-20 mins or until the sauce has reduced and the chicken has cooked through.
Serve with baby new potatoes and veg of your choice, adding these as extra calories.
4 skinless chicken breasts
1 red onion finely chopped
2.5cm fresh root ginger peeled and finely chopped
1 chicken stock cube dissolved in ½ pint water
1 tbsp plain flour
225g chestnut mushrooms sliced
1 small wine glass af Madeira wine
2 tbsp chopped fresh mixed herbs
salt and pepper to taste
Seson the chicken with the salt and pepper on both sides and place in a preheated pan.
Dry fry the chicken on both sides for 5 -6 mins until lightly browned and then transfer to a plate.
Add the onion to the pan and cook gentley until lightly coloured. Add the ginger and 2 tablespoons of the stock. Sprinkle the flour over and cook for 1 min to cook out the flour stiring continuously.
Gradually add the remaining stock, mushrooms and wine, stir and return the chicken to the pan.
Add the herbs and simmer for 15-20 mins or until the sauce has reduced and the chicken has cooked through.
Serve with baby new potatoes and veg of your choice, adding these as extra calories.
