About this recipe:Chicken breast fillets are flour-coated and pan fried, then simmered in a mushroom lemon mixture with herbs and seasoning, creating a sauce and dish that is creamy, delicious and perfect for serving over steamed white rice.
125g plain flour
1/2 tablespoon dried thyme
2 tablespoons dried basil
1 tablespoon dried parsley
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic granules
4 boneless, skinless chicken breast fillets
1 (295g) tin condensed cream of mushroom soup
300ml chicken stock
4 tablespoons dry white wine
1 lemon, juiced
1 tablespoon chopped fresh parsley
2 tablespoons capers
1 tablespoon grated lemon zest
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Method Prep:15min › Cook:30min › Ready in:45min
In a shallow dish or bowl combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper and garlic granules. Dredge chicken in the mixture to coat, patting off any excess flour.
Melt butter in a large frying pan over medium heat, and cook chicken until golden brown on both sides. In a medium bowl, mix together the cream of mushroom soup, chicken stock, wine and lemon juice; pour over chicken.
Cover frying pan, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers and lemon zest.