| 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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