Vickys Rosemary Chicken with Onion & Mushrooms GF DF EF SF NF
Vickys Rosemary Chicken with Onion & Mushrooms GF DF EF SF NF

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys rosemary chicken with onion & mushrooms gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Great recipe for Vickys Rosemary Chicken with Onion & Mushrooms GF DF EF SF NF. This is a really quick but delicious meal. It's very filling but takes no time to make. Transfer to plate and keep warm.

To begin with this recipe, we have to prepare a few ingredients. You can have vickys rosemary chicken with onion & mushrooms gf df ef sf nf using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vickys Rosemary Chicken with Onion & Mushrooms GF DF EF SF NF:
  1. Make ready 4 chicken breasts, around 680g total weight
  2. Make ready salt & pepper
  3. Prepare 6 tbsp gluten-free / plain flour or as needed
  4. Prepare 2 tbsp oil
  5. Take 1 large onion, sliced
  6. Get 250 grams white mushrooms, sliced
  7. Take 3 clove garlic, finely chopped
  8. Make ready 4 sprigs fresh rosemary
  9. Take 120 ml chicken stock

Spoon a bit of sauce over the top, and serve while hot. I served the chicken with my Easy Homemade Rice Pilaf, and a veggie on the side. Sprinkle chicken with salt and pepper. In the same skillet, saute onion and garlic in remaining butter until tender.

Steps to make Vickys Rosemary Chicken with Onion & Mushrooms GF DF EF SF NF:
  1. 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
  2. Season with salt and pepper then dredge in the flour until evenly coated
  3. 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
  4. Remove and set aside on a warm plate
  5. Heat the rest of the oil and add the onion, mushrooms and garlic to the pan
  6. Cook until they start to brown then add the chicken back in with the stock and the rosemary. Season again with salt & pepper
  7. 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
  8. Discard the rosemary sprigs and serve with seasonal vegetables

Sprinkle chicken with salt and pepper. In the same skillet, saute onion and garlic in remaining butter until tender. Slice each chicken breast in half lengthwise so you end up with two thinner breasts. Place them on a rimmed baking sheet (or other container). Using your hands again, mix together coating chicken evenly.

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