About this recipe:This simple casserole shows how just a few flavours can become a feast. Try serving with steamed new potatoes and runner beans or fresh peas.
1 tablespoon sunflower oil
4 skinned, boned chicken breasts, about 125 g (4½ oz) each
Salt and black pepper
Juice of 2 lemons
150 g (5½ oz) mushrooms, quartered
125 ml (4 fl oz) chicken stock
1 tablespoon chopped fresh thyme or marjoram
6 spring onions, finely chopped
To garnish: a few sprigs of fresh thyme
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Method Prep:15min › Cook:35min › Ready in:50min
Heat the oil in a flameproof casserole large enough to hold the chicken breasts in a single layer. Add the chicken and brown them all over.
Season the chicken with salt and pepper, then add the lemon juice, mushrooms and stock. Cover and bring to the boil, then lower the heat and simmer, stirring occasionally, for 20 minutes, or until the chicken juices run clear when the breasts are pierced with a knife. Add a little more stock or water if the liquid is evaporating too quickly; there should be some liquid left when the chicken is cooked.
Remove the chicken breasts from the casserole and keep them warm. Boil the remaining cooking liquid until it thickens slightly. Stir in the chopped thyme or marjoram and spring onions and adjust the seasoning. Serve the chicken, spoon the mushroom sauce over it and garnish with sprigs of thyme.
i made this for my girl pals. they all loved it and it was a very simply dish that come across good. they were impressed. The only thing i maybe would change is only use 1 lemon as im not overly keen on lemons in dinner. but the others - thought it was great - 28 Aug 2009