|1 medium||Onion, peeled|
|2 larges||Tomatoes, skinned|
|2 ounces||Button mushrooms|
|1 ounce||Butter or margarine|
|1 tablespoon||Suntlower oil|
|2||Breast or leg portions of chicken|
|7½ fluid ounce||White wine or dry cider or water|
|Salt and black pepper|
Cut the onion, tomatoes and mushrooms into thin slices.
Heat the butter or margarine and oil in a large fiying pan and cook the chicken for 5 minutes, then add the onion and continue cooking for a further 5 minutes, or until both the chicken and onion are golden in colour. Turn over once or twice during this time. Remove the chicken from the pan. Add the tomatoes, mushrooms and the liquid, bring to simmering point, season and simmer for 5 minutes. Return the chicken to the pan. Cook for a further 5 to 8 minutes for breast portions or 10 to 12 minutes for legs. Turn over once or twice so the chicken is well coated with the vegetables. Serve with potatoes and a green vegetable.
Sausages Chasseur Follow the recipe above but use sausagesinstead ofchicken joints. Cook until brown, removefrom the pan, then continue as above. Cook the sausages for a further 5 to 10 minutes, depending on size.
Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK
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