Chicken with Mushrooms


  • 2 tbsp olive oil
  • 500g chicken breast fillets
  • flour, for dusting
  • 50g cubetti di pancetta
  • 300g small button mushrooms
  • 2 large shallots, chopped
  • 300ml chicken stock
  • 1 tbsp white wine vinegar
  • 50g frozen peas
  • small handful parsley, finely chopped


  1. Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.
  2. Add the final tbsp oil and cook shallots for 2 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins (Keep an eye and add more water if it looks like it’s drying up but not too much water that it’s too watery). Add the peas and parsley and cook for 2 mins more, then serve.

Serves 4

kcalories protein carbs fat saturates fibre sugar salt
260 32g 3g 13g 3g 3g 1g 0.9g

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