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
4 chicken breasts, 4 bacon rashers, a leek, 1/4 a cup plain flour, 1 tablespoon butter, 1 tablespoon of olive oil, 2 garlic cloves, 2 cups of chicken stock, 1/2 a cup white wine, 100g of button mushrooms, 100g of green beans, and a pinch of salt and pepper.
This recipe will be on your plate within around one hour, and will serve 4. For different numbers, just adjust the ingredients.
Ingredients
4 chicken breasts, 4 bacon rashers, a leek, 1/4 a cup plain flour, 1 tablespoon butter, 1 tablespoon of olive oil, 2 garlic cloves, 2 cups of chicken stock, 1/2 a cup white wine, 100g of button mushrooms, 100g of green beans, and a pinch of 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. In a saucepan add the butter and place over a medium heat to melt. Remove the chicken from the bowl, shake off the excess flour and add to the pan, cooking each side of the chicken for 4-5 minutes until golden brown on each side. Then remove from the pan and put aside.
4. Cut the leek in half, wash and slice before putting it in the saucepan. Cut up the bacon (remove excess fat if you prefer) and add this to the pan and also crush in the garlic cloves. Stir until the leek becomes soft (3-4 minutes)
5. Add the washed and chopped mushrooms to the pan, followed by the wine and chicken stock. Increase the heat of the hob and allow the casserole to come to the boil.
6. After it's boiled transfer the ingredients to a casserole dish and add the chicken breasts. Put the lid on the dish and place in the oven, and leave it there for 30-40 minutes.
7. Cut and wash the beans.
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 piping hot with thick, chunk
4. Cut the leek in half, wash and slice before putting it in the saucepan. Cut up the bacon (remove excess fat if you prefer) and add this to the pan and also crush in the garlic cloves. Stir until the leek becomes soft (3-4 minutes)
5. Add the washed and chopped mushrooms to the pan, followed by the wine and chicken stock. Increase the heat of the hob and allow the casserole to come to the boil.
6. After it's boiled transfer the ingredients to a casserole dish and add the chicken breasts. Put the lid on the dish and place in the oven, and leave it there for 30-40 minutes.
7. Cut and wash the beans.
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 piping hot with thick, chunky bread rolls.
5. Add the washed and chopped mushrooms to the pan, followed by the wine and chicken stock. Increase the heat of the hob and allow the casserole to come to the boil.
6. After it's boiled transfer the ingredients to a casserole dish and add the chicken breasts. Put the lid on the dish and place in the oven, and leave it there for 30-40 minutes.
7. Cut and wash the beans.
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 piping hot with thick, chunky bread rolls.