This is a really quick but delicious meal. It’s very filling but takes no time to make. For a stronger rosemary flavour either ad…more
Ingredients
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4 chicken breasts, around 680g total weight
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salt & pepper
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6 tbsp gluten-free / plain flour or as needed
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2 tbsp oil
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1 large onion, sliced
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250 grams white mushrooms, sliced
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3 clove garlic, finely chopped
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4 sprigs fresh rosemary
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120 ml chicken stock
Steps
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Bash the chicken out slightly so every piece is of equal thickness all over. I set it between 2 pieces of clingfilm and hit it gently with a rolling pin
![Vickys Rosemary Chicken with Onion & Mushrooms GF DF EF SF NF recipe step 1 photo]()
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Season with salt and pepper then dredge in the flour until evenly coated
![Vickys Rosemary Chicken with Onion & Mushrooms GF DF EF SF NF recipe step 2 photo]()
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Heat half of the oil in a frying pan over a medium heat and brown the chicken pieces on each side. Don’t cook them right through
![Vickys Rosemary Chicken with Onion & Mushrooms GF DF EF SF NF recipe step 3 photo]()
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Remove and set aside on a warm plate
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Heat the rest of the oil and add the onion, mushrooms and garlic to the pan
![Vickys Rosemary Chicken with Onion & Mushrooms GF DF EF SF NF recipe step 5 photo]()
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Cook until they start to brown then add the chicken back in with the stock and the rosemary. Season again with salt & pepper
![Vickys Rosemary Chicken with Onion & Mushrooms GF DF EF SF NF recipe step 6 photo]()
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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
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Discard the rosemary sprigs and serve with seasonal vegetables
