Submitted by recipes on Sun, 04/05/2009 - 14:49
Ingredients:
18 oz/ 500g chicken fillets, sliced
1 medium shallot/ onion, sliced
2/3 cup tomato sauce
1/3 cup dry white wine
3.5 oz/ 100g butter
2 clove garlic, crushed
½ tsp each salt and pepper
¼ tsp dry mustard powder
2 tsp chopped fresh parsley
Rosemary herbs
Method:
Lay slices of butter over bottom of casserole dish. Lay chicken slices in dish then slices of onion over the chicken. Place remaining ingredients except rosemary in saucepan and bring to boil. Pour contents of saucepan over the onion and chicken. Sprinkle with rosemary and cover.
Cook in over at 360°F/ 180°C for 30 minutes.
Serve with potatoes and vegetables.
Serves 4