Save to your scrapbook
Pan-Fried Chicken With Tomatoes And White Wine
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
A super-easy and satisfying supper dish that is full of flavour, low in fat and organic, too.
Try other types of mushroom, such as large Portabella or field mushrooms, sliced. Any leftover chopped fresh herbs can be frozen with a little water in ice cube trays. Add to stocks, sauces and casseroles, when needed.
The gutsy bacon and mushroom flavours in this dish will stand up to a sturdy red.
Typical values per serving:
This recipe was first published in November 2006.