- 50g butter
- 4 bone-in chicken breast fillets - with excess skin removed
- 350ml gluten and wheat free chicken stock (made from stock cubes)
- 250ml dry white wine
- 4 cloves garlic - peeled
- 150 button mushrooms - sliced
- 1 tablespoon gluten and wheat free plain flour
- 250ml double cream
- Sea salt
- Freshly milled black pepper
- Handful of freshly chopped parsley to garnish
Melt the butter in a large frying pan over a medium to high heat. Add the chicken breasts and cook until they are a nice nutty brown on both sides. Remove to a plate, using a slotted spoon and cook the sliced mushrooms in the juices until browned. Transfer the mushrooms to a plate for later. Sprinkle in the flour and mix with the juices and put the chicken breasts back into the pan and pour in the chicken stock and white wine, using enough of the chicken stock so that the chicken pieces are covered to two thirds by the liquid. Bring to the boil and add the whole garlic cloves and then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 40 to 45 minutes, until the chicken is cooked through.
When the chicken is cooked through, remove to a dish and keep warm. Boil the liquid in the frying pan until it is reduced to about 350ml. Remove any obvious garlic cloves at this stage, if they have not broken up. Whisk cream into the reduced liquid and return the chicken and the mushrooms to the pan and heat through.
Garnish with chopped fresh parsley and serve with rice and seasonal green vegetables.