Total cooking and preparation time approximately 25 minutes

Serves 2

Ingredients

4 skinless chicken breast fillets
½ tsp salt
½ tsp coarse ground black pepper
2 tbsp olive oil
1 large or 2 small onions, halved and sliced
8 oz button mushrooms, sliced
2 tsp garlic, crushed
3 tbsp dry white wine
¼ pint chicken stock
1 tbsp cornflour
14 oz tin chopped tomatoes
1 tbsp dried parsley

Method

1. Season the chicken on both sides with salt and pepper.
2. Heat the in oil a large frying pan on medium heat and cook the chicken for about 7 minutes on each side, until it begins to brown and no pink remains. Set aside.
3. Lower the temperature slightly, add the onion, mushrooms and garlic, and cook for about 5 minutes until the onions are softened and starting to brown.
4. Add the wine, cornflour, stock, tomatoes and parsley to the pan.
5. Stir and cook gently for about 3 minutes.
6. Return the chicken to the pan and cook for a further 2 minutes until heated through.
7. Serve the chicken with the sauce poured over the top, with plain rice.