- 2 chicken breast
- 1 pckt button mushrooms
- 1 onion finely sliced
- 1/2 cup red wine
- 2 tbsp butter
- 4 tbsp olive oil (2+2)
- 2 cloves of garlic
- 1 tbsp all purpose flour (maida)
- 1/2 cup chicken stock
- 1 tbsp garlic paste
- 1 tsp dried thyme
- crushed black pepper
- Salt to taste
Put the cuts on the breast pieces and marinate them with salt, pepper & garlic paste
In a large skillet heat the olive oil & butter on a medium heat. Add onions & chopped garlic & cook till they are soft. Add mushrooms & cook for 15 minutes or until they turn brown and the juices evaporates.
Add red wine and cook on a high flame till the consistency of wine gets half.
Add flour & keep stirring. Then add the chicken stock and let it cook till it reaches your desired consistency.
Season the sauce with thyme, salt and pepper
Heat the remaining olive oil in the grill pan. Cook the chicken breast from both the sides and put it in a serving plate.
Drizzle the hot mushroom sauce over the chicken.
Serve sizzling hot with some onion salad & potato wedges.