Ingredients
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4 chicken breasts, with skin on
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Salt and black pepper
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75g butter, cubed
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3 shallots, finely chopped
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120g button mushrooms, sliced
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1 tbsp brandy
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1 tbsp plain flour
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200ml dry white wine
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150ml hot Chicken Stock
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1 tsp tomato purée
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2 tomatoes chopped
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1 tbsp chopped parsley
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1 tbsp chopped tarragon
Directions
- Preheat the oven to 180°C/350°F/gas mark 4.
- Season the chicken breasts with salt and pepper.
- Place a frying pan over a medium heat. When hot, drizzle with oil and fry the breasts, skin-side down, for 5-8 minutes, or until the skin has browned on one side. Then, turn the breasts skin side up and continue cooking on low heat for a further 5 minutes or until cooked through.
- Next, over a medium-low heat, melt 50g of the butter until foaming. Add the shallots and mushrooms and stir gently for 2 minutes.
- Drizzle in the brandy, then carefully set it alight to burn off the alcohol. When the flames have gone out, add the flour and stir with a wooden spoon for one minute or so.
- Pour in the wine and stir well to deglaze the pan, scraping up any bits from the base of the pan, and smooth out any lumps.
- Add the stock, tomato purée, chopped tomatoes, parsley and tarragon, increase the heat to medium and bring to the boil, stirring constantly.
- Simmer, stirring, for 3–5 minutes, or until the sauce thickens slightly and coats the back of a spoon and the chicken is cooked through.
- Taste and season with salt and pepper if necessary.
- Remove from the heat and stir in the remaining butter to finish the sauce. Serve immediately.