1.5kg chicken thighs (fat removed & bashed) or tenderloins
1/3 cup plain flour
1 medium onion
Salt & cracked pepper
3/4 cup white wine
200g of button mushrooms
6 tablespoons olive oil
A heaped tablespoon of butter
Parsley to serve
You will need a large non-stick pan with lid
Trim the fat from the chicken, cover it with plastic wrap, and using a hammer, bash flat
Season well with salt and cracked pepper
Finely diced the onion
Slice the mushrooms
Lightly coat the chicken in plain flour
Add 2 tablespoons of olive oil, (medium/high heat) and cook the chicken in batches. You want to brown the chicken on both sides but it doesn’t have to cook all through.
Repeat this process with the remaining chicken, adding more oil if needed.
Reduce to heat to medium and add 1 tablespoon of olive oil to the same pan and the butter. When the butter melts, add the onions and mushrooms. Spread them out in the pan and stir occasionally, cooking until the mushrooms are browned. Season well with salt and pepper.
Return all the chicken to the pan along with any juices from the chicken
Pour in the white wine. Allow the alcohol to cook off for a minute, then add the lid on and lower the heat to a simmer.
Cook for 10 minutes, mixing the chicken after 5 minutes so the other side continues to brown.
Sprinkle with finely chopped parsley and serve with your favourite salad and greens.