ROSIE'S MUSHROOM & RED WINE CHICKEN
INGREDIENTS:
400 grams brown mushrooms sliced
4-6 chicken breasts
1 small onion sliced
4 cloves garlic chopped
1 Tablespoon chopped thyme or rosemary
1 cup red wine
1 cup beef stock
2 Tablespoons flour seasoned lightly with salt & pepper
¼ cup stuffing mix & water to mix
1 small carrot finely sliced into rounds
2 Tablespoons oil
Salt/pepper
DIRECTIONS:
Preheat oven to 180oC.
Make the stuffing mix.
Cut a slit into the side of each chicken breast & press the stuffing into the slits, filling the chicken breasts.
Carefully toss the chicken breasts in the flour.
Brown the chicken breasts in the oil & set them aside in an ovenproof dish.
Add the onion, garlic, carrot & mushrooms to the pan & cook until all are soft and lightly browned.
Add the stock & red wine & bring to a simmer, then add the chopped herbs.
Pour the liquid with onions, carrot, garlic & herbs over the chicken breasts.
Cover tightly & bake for 45 minutes.
Remove the foil & bake for a further 20 minutes basting the breast with liquid.
Allow to stand for 15 minutes before serving.