Vickys Rosemary Chicken with Onion & Mushrooms

1. 1

   Bash the chicken out slightly so every piece is of equal thickness all over.

2. 2

   I set it between 2 pieces of clingfilm and hit it gently with a rolling pin

3. 3

   Season with salt and pepper then dredge in the flour until evenly coated

4. 4

   Heat half of the oil in a frying pan over a medium heat and brown the chicken pieces on each side.

5. 5

   Don't cook them right through

6. 6

   Remove and set aside on a warm plate

7. 7

   Heat the rest of the oil and add the onion, mushrooms and garlic to the pan

8. 8

   Cook until they start to brown then add the chicken back in with the stock and the rosemary.

9. 9

   Season again with salt & pepper

10. 10

    Cover and turn the heat down to let simmer gently for 5 - 10 minutes until the chicken is cooked through and the sauce has reduced

11. 11

    Discard the rosemary sprigs and serve with seasonal vegetables

* Per serving · 4 servings · Values may vary.

No additional tips available.