Main Courses Recipes - Pan-Fried Chicken with Red Wine Sauce Recipe

Ingredients

• 25g/1oz butter

• 1 tbsp oil

• 6 chicken breasts (about 14g/5oz each)

• 175g/6oz rindless streaky bacon (chopped)

• 225g/8oz button mushrooms (wiped with damp kitchen paper)

• 225g/8oz button onions

• 100ml/3 1/2fl oz tbsp brandy

• 350ml/12fl ox red wine

• 700ml/1 1/4pt chicken stock

• 4 tbsp redcurrant jelly

• salt and pepper

Serves 4-6

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Method:

1. Preheat the oven to 150°C/300°F/Gas mark 2.

2. Melt the butter and oil in a pan. Add the chicken breasts and cook in batches over a high heat for 3 minutes on each side or until golden.

3. Remove from the pan and place in a baking dish in the oven to finish cooking while you make the sauce.

4. Add the bacon, mushrooms and onions to the frying pan. Cook for 4 to 5 minutes or until golden. Remove from the pan and set aside.

5. Add the brandy, wine, stock and redcurrant jelly. Bring to the boil and bubble furiously for 15 to 20 minutes or until the sauce is syrupy.

6. Return the chicken, bacon, mushrooms and onions to the pan. Bring to the boil, season with salt and pepper and serve.