Ingredients
- 4 skinless chicken breasts
- 2 cups mixed mushrooms, roughly chopped
- 2 handfuls of dried porcini mushrooms
- 2 large glasses of white wine
- 4 garlic cloves, thinly sliced
- 6 sprigs of fresh thyme
- 1/4 cup butter
Preparation
Step 1
Preheat oven to 425 degrees.
Take 2 large pieces of wide tin foil and place them on top of each other. Carefully fold the sides together then the base, so you are left with a pouch which you are going to place your ingredients in. Be careful not to tear the foil. Make another bag in exactly the same way, as you will cook two pieces of chicken in each bag.
Put all the ingredients in a bowl, except the butter, and mix together really well. Carefully place 2 chicken breasts into each foil bag and divide the ingredients evenly amongst the 2 bags. Divide the butter in half and place in each bag as well.
Carefully seal the top of each foil bag, again being careful not to tear the foil, and transfer to a baking tray or roasting pan. Place in the oven and cook for 25 minutes.
Remove the foil bags from the oven and transfer to a serving platter. Break open the bags at the table and serve immediately with some turmeric roast potatoes - yummy.