20 minutes
The rich sauce is so tasty you won't want to share it with anyone!
  • 4 Frozen chicken breasts
  • 1 tbsp plain flour, seasoned
  • 150ml chicken stock (use ½ a cube)
  • 250g mushrooms, halved
  • few thyme sprigs, leaves only
  • salt
  • pepper
  • 150ml Finca Lomilla red wine
  • 1 tbsp Amanhecer Cooking oil
  • small can diced tomatoes
  • 2 gloves of garlic, thinly sliced
  • 1 big onion, chopped
  • 1 carrot, chopped
  1. Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside.
  2. Heat the oil in a frying pan, then add the chicken, garlic, onion, carrot, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
  3. Lift the chicken out, then set aside.
  4. Pour in the wine, diced tomatoes and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little.
  5. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with rice.

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