Mushroom, lemon and garlic chicken

SERVES: 4 Ingredients

4 (about 250g each) chicken breast fillets

1⁄3 cup plain flour

¼ cup olive oil

30g butter

350g cup mushrooms, sliced 2 garlic cloves, crushed

1⁄2 cup chicken stock

2 tbs lemon juice

1⁄4 cup fresh flat-leaf parsley Steamed green beans and lemon wedges, to serve

Method

Preheat oven to 120C/100C fan-forced. Halve chicken fillets horizontally. Cover each piece in plastic wrap and using a meat mallet or rolling pin, flatten until chicken is about

1⁄2cm-thick. Place flour on to a large plate. Season. Lightly dust chicken in flour.

Heat oil in a large frying pan over a medium-high heat. Cook chicken, in 2 batches, for 2–3 minutes on each side or until just cooked through. Transfer to a baking tray. Cover with foil and keep warm in the oven.

Add butter, mushrooms and garlic to the pan. Cook, stirring often, for 3–4 minutes or until mushrooms are just tender. Stir in stock and bring to the boil. Cook for 2 minutes. Stir in lemon juice. Season.

Arrange chicken on a serving platter. Spoon mushroom mixture over chicken. Sprinkle with parsley. Serve with steamed green beans and lemon wedges. Australian Mushrooms