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Chicken breast recipe
Chicken fillets simmered in a fragrant gravy of fresh tomato with mushrooms and herbs.Ingredients
6 Chicken fillets
1 rounded tablspn plain flour
1 white onion, peeled and sliced
1 large clove garlic, peeled and crushed
2 tblspns olive oil
2 tblspns butter or ghee
250g g button mushrooms, sliced
500g ripe tomatoes, (skinned and finely chopped)
2 tblspns port 1 cup water
1 stick celery, very finely chopped
2 sprigs rosemary
good pinch dried oregano
1 tblspn chopped fresh basil
chopped parsley for serving
Method
Season chicken fillets with salt and pepper and dust well both sides with flour. Fry the onion and garlic slowly in the olive oil in a large frying pan. Allow about ten minutes slow cooking then push onions to one side of the pan, add butter and melt. Fry floured chicken until golden on both sides then remove chicken from pan to a plate. Add mushrooms to the onions and oil mixture in the pan, fry for five minutes then add the chopped tomatoes, port and water.
Add good pinch salt and some freshly milled black pepper. Add celery, rosemary, oregano and basil. Simmer few minutes then return chicken to the pan, placing on top of mushroom mixture. Cover with a lid and simmer for 15 – 20 minutes. Remove sprigs of rosemary before serving. Serve sprinkled with parsley and accompany with pasta sprinkles with a little parmesan and a tossed green salad.
Serves 6