| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Food9 | 4 | servings | |
INGREDIENTS
| 4 | Skinless chicken breasts | |
| 1/2 | Lemon; juice of | |
| 1 | Clove garlic; sliced | |
| 2 | tb | Olive oil |
| 1 | Sprigs fresh of thyme | |
| 1 | pk | Dried porcini mushrooms |
| 1 | tb | Olive oil |
| 6 | Shallots; peeled and halved | |
| 1 | Pinches sugar | |
| 115 | g | Smoked bacon; chopped (4oz) |
| 1 | Clove garlic; crushed | |
| 2 | ts | Flour |
| 150 | ml | Red wine; (1/4 pint) |
| 150 | ml | Port; (1/4 pint) |
| 1 | Sprig fresh thyme | |
| Salt and freshly ground black pepper |
INSTRUCTIONS
FOR THE SAUCE Slash the top of each chicken breast in a criss cross fashion, taking care not to cut all the way through. Lay the breast in a shallow dish. Add the lemon juice, sliced garlic, 2 tbsp oil and thyme and season with black pepper. Set to one side to marinade. Place the dried mushrooms in a bowl and cover with 150ml (1/4 pint) boiling water. Set to one side to soak for 15 minutes, then drain, reserving the liquid. Roughly chop the mushrooms. In a pan heat the tbsp of oil. Add the shallots and sugar and fry for 10 minutes until golden. Add the bacon and garlic and fry for a further 5 minutes. Sitr in the flour and cook for 1 minute. Add the mushrooms and reserved liquid, red wine, port and thyme and season. Bring to the boil and simmer for 20 minutes. Meanwhile, heat a griddle pan. Remove the chicken from the marinade and griddle for approx 5 minutes each side until the chicken is cooked and the jucies run clear. Serve the griddled chicken with the wine sauce and olive baked rice. Converted by MC_Buster. Per serving: 398 Calories (kcal); 13g Total Fat; (32% calories from fat); 55g Protein; 6g Carbohydrate; 137mg Cholesterol; 180mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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