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Ingredients
- 4 skinless chicken breast fillets
- 2 tablespoons plain flour
- 1⁄4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 6 garlic cloves, peeled but left whole
- 350g/12oz small mushrooms
- 4 tablespoons balsamic vinegar
- 175ml/6fl oz chicken stock
Instructions
- Split each chicken breast in half lengthways.
- Season the flour with pepper, and dredge the chicken in the mixture.
Shake off any excess flour. - Heat the oil in a heavy frying pan over a medium-high heat, and cook
the chicken breasts for 4 minutes or until nicely browned on one side.
Add the garlic, turn the chicken pieces and continue to cook for a minute
of so. - HAdd the mushrooms and cook for about 7 minutes, then add the
vinegar and stock. Cover tightly, reduce the heat to medium-low and
cook for 10 minutes, turning the chicken occasionally. - Transfer the chicken to a warmed serving plate and set aside in a warm
place. Let the sauce with the mushrooms cook, uncovered, over a
medium-high heat for about 6 minutes.
• Remove the pan from the heat, pour the sauce over the chicken and
serve immediately.
