Ingredients
4 boneless chicken breasts
400 g fresh mushrooms
SIDS SALT & PEPPER
2 tbsp flour
2 tbsp rice bran oil
6 cloves garlic
¼ cup SIDS RASPBERRY VINEGAR
¾ cup chicken stock
1 bay leaf
¼ tsp dried thyme
1 tbsp butter
Directions
Brush mushrooms to clean. Season flour with SIDS SALT & PEPPER. Remove skin from chicken and save. Dampen chicken with SIDS RASPBERRY VINEGAR (brush on) then dredge through the flour mixture. Sauté chicken on high heat until browned on one side, about 3 minutes. Add garlic and mushrooms then turn chicken and cook a further 3 minutes. Add SIDS RASPBERRY VINEGAR, stock, bay leaf and thyme. Cover and simmer for 10 minutes, turning occasionally. Transfer the chicken to a warm serving platter and cover with foil. Continue simmering the sauce, uncovered, for another 7 minutes. Stir in butter then discard bay leaf. Pour this mushroom sauce over the chicken then serve.
