This chicken breast recipeis another winner - really easy and a great, filling, hearty winter warmer! I love the leeks in this dish, a great substitute for onion and are really healthy, providing a high quantities of maganese, vitamin C and iron.
This recipe will be on your plate within around one hour, and will serve 4. For different numbers, just adjust the ingredients.
Ingredients
Four chicken breasts, four bacon rashers, one leek, a quarter cup plain flour, one tbsp butter, one tbsp olive oil, two garlic cloves, two cups chicken stock, half a cup white wine, 100 grams of button mushrooms, 100 grams of green beans, salt and pepper.
Method
1. Put on your oven to 180C.
2. Cut the chicken in half, cover in olive oil and season with salt and pepper. Then in a bowl coat the chicken with the flour.
3. Cut off a knob of butter and put into a saucepan. Allow the butter to melt over a medium heat, and then add the chicken breasts - brush off the excess flour. Allow the chicken to cook on both sides for around 4 minutes ensuring it's cooked right through. Once cooked and golden on each side remove from the pan and leave to stand on a plate.
4. Prepare the leek by thoroughly washing it, then slicing. Add the leek to the pan. Remove the fat from the bacon rashers and slice into thin chunks and also add this to the pan. Stir a little before crushing in the garlic. Continue to stir with a wooden spoon until the leek becomes tender.
5. Wash and slice the mushrooms and add them to the pan. Add in the white wine and 2 cups of chicken stock. Raise the heat and bring to the boil.
6. Once boiled remove from the heat and pour the ingredients into a large casserole dish. Add the chicken breasts, put the lid on the dish and put it in the oven. Leave it to cook for 35 minutes.
7. Wash and cut the green beans in half.
8. After 35 minutes remove the casserole from the oven to add the beans, and then put back in the over for another 10 minutes.
9. Serve really hot with a crusty bread roll.
This recipe will be on your plate within around one hour, and will serve 4. For different numbers, just adjust the ingredients.
Ingredients
Four chicken breasts, four bacon rashers, one leek, a quarter cup plain flour, one tbsp butter, one tbsp olive oil, two garlic cloves, two cups chicken stock, half a cup white wine, 100 grams of button mushrooms, 100 grams of green beans, salt and pepper.
Method
1. Put on your oven to 180C.
2. Cut the chicken in half, cover in olive oil and season with salt and pepper. Then in a bowl coat the chicken with the flour.
3. Cut off a knob of butter and put into a saucepan. Allow the butter to melt over a medium heat, and then add the chicken breasts - brush off the excess flour. Allow the chicken to cook on both sides for around 4 minutes ensuring it's cooked right through. Once cooked and golden on each side remove from the pan and leave to stand on a plate.
4. Prepare the leek by thoroughly washing it, then slicing. Add the leek to the pan. Remove the fat from the bacon rashers and slice into thin chunks and also add this to the pan. Stir a little before crushing in the garlic. Continue to stir with a wooden spoon until the leek becomes tender.
5. Wash and slice the mushrooms and add them to the pan. Add in the white wine and 2 cups of chicken stock. Raise the heat and bring to the boil.
6. Once boiled remove from the heat and pour the ingredients into a large casserole dish. Add the chicken breasts, put the lid on the dish and put it in the oven. Leave it to cook for 35 minutes.
7. Wash and cut the green beans in half.
8. After 35 minutes remove the casserole from the oven to add the beans, and then put back in the over for another 10 minutes.
9. Serve really hot with a crusty bread roll.
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