Ingredients
·
1 tbsp olive oil
·
3 slices prosciutto fat removed, chopped
·
1 medium onion chopped
·
2 garlic
cloves, finely chopped
·
2 sage sprigs
·
2 rosemary sprigs
·
4
skinless chicken breasts (550g total weight), preferably organic
·
150ml dry
white wine
·
400g can
plum tomatoes in natural juice
·
1 tbsp
tomato purée
·
225g
chestnut mushrooms, quartered or halved if large
·
small
handful chopped flat-leaf parsley, to serve
Method
1. Heat the oil in a
large non-stick frying pan. Tip in the prosciutto and fry for about 2 mins
until crisp. Remove with a slotted spoon, letting any fat drain back into the
pan, and set aside. Put the onion, garlic and herbs in the pan and fry for 3-4
mins.
2. Spread the onion
out in the pan, then lay the chicken breasts on top. Season with pepper and fry
for 5 mins over a medium heat, turning the chicken once, until starting to
brown on both sides and the onion is caramelizing on the bottom of the pan.
Remove the chicken and set aside on a plate. Raise the heat, give it a quick
stir and, when sizzling, pour in the wine and let it bubble for 2 mins to
reduce slightly.
3. Lower the heat to
medium, return the prosciutto to the pan, then stir in the tomatoes (breaking them
up with your spoon), tomato purée and mushrooms. Spoon 4 tbsp of water into the
empty tomato can, swirl it around, then pour it into the pan. Cover and simmer
for 15-20 mins or until the sauce has thickened and reduced slightly, then
return the chicken to the pan and cook, uncovered, for about 15 mins or until
the chicken is cooked through. Season and scatter over the parsley to serve.
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