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Method Prep:10min › Cook:20min › Ready in:30min
Mix together 2 tablespoons of flour with the salt and pepper in a shallow bowl. Cover the 2 boneless chicken breasts in the mixture.
Heat 2 teaspoons of olive oil in a frying pan over a low heat and add the chicken breasts. Cook for 4 minutes on each side until golden brown and no longer pink in the centre. Keep on a low heat to prevent burning. Remove from the pan and place on some foil to keep warm.
Clean the pan and add another teaspoon of olive oil. Put in the chopped onion and cook until soft. Add the mushrooms and cook for another 3 minutes. Sprinkle with 1 tablespoon of flour and cook for a minute. Add the chicken stock and white wine to the mixture in the pan. Mix and simmer for 5 minutes, until a thick sauce is made.
Add the parsley and cook for another minute. Add the cooked chicken breasts to the mixture, making sure they are fully covered and cook for another minute.
Although not many ingredients this was really tasty. Nothing like the chicken forestiere I had from a pub we like but great in its own right. At first I thought the amount of dried parsley seemed excessive but actually it wasn't over-noticeable in the end. '1 pack' of button mushrooms was interpreted as one 250g pack of forestiere mushrooms. I found that the chicken took a lot longer than 4 mins a side but they were very thick breasts, as an actor said to a bishop. I just cooked it until it was nicely golden on both sides, but even then I had doubts about the middle of the chicken as it still looked quite pink from the end so I stuck it in the oven at 180 degrees while I worked on the rest (point 3 onwards). - 23 Oct 2016