Ingredients Jump to Instructions ↓


  2. 65g butter

  3. 2 onions, finely chopped

  4. 125g mushrooms, chopped

  5. salt and pepper

  6. 4 Tbsp dry white wine

  7. 1 tsp tomato puree

  8. 4 Tbsp chicken stock

  9. 4 boned chicken breasts

  10. Melt 15g of the butter in a pan. Add the onions and saute until

  11. soft. Add the mushrooms and salt and pepper to taste and cook until

  12. soft. Add the wine, tomato puree and stock and continue cooking,

  13. stirring, until the liquid is well concentrated; chill. Beat out

  14. the chicken breasts to an even thickness and place each one on a

  15. sheet of foil. Divide the mushrooms mixture between them and dot

  16. with the remaining butter. Fold the foil over the top and seal the

  17. edges.

  18. TO FREEZE: Place parcels on a baking sheet and freeze, then pack

  19. in a plastic bag. Seal, label and return to the freezer.

  20. TO SERVE: Place the foil parcels on a baking sheet. Cook from frozen

  21. 220 C , for about 1 hour. Remove the foil

  22. and sprinkle with parsley.


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