Vickys Rosemary Chicken with Onion & Mushrooms

• 4 chicken breasts , around 680g total weight
• 6 tbsp gluten-free / plain flour or as needed
• 2 tbsp oil
• 1 large onion, sliced
• 250 grams white mushrooms, sliced
• 3 clove garlic, finely chopped
• 4 sprigs fresh rosemary
• 120 ml chicken stock

1. Bash the chicken out slightly so every piece is of equal thickness all over.
2. I set it between 2 pieces of clingfilm and hit it gently with a rolling pin
3. Season with salt and pepper then dredge in the flour until evenly coated
4. Heat half of the oil in a frying pan over a medium heat and brown the chicken pieces on each side.
5. Don't cook them right through
6. Remove and set aside on a warm plate
7. Heat the rest of the oil and add the onion, mushrooms and garlic to the pan
8. Cook until they start to brown then add the chicken back in with the stock and the rosemary.
9. Season again with salt & pepper
10. Cover and turn the heat down to let simmer gently for 5 - 10 minutes until the chicken is cooked through and the sauce has reduced
11. Discard the rosemary sprigs and serve with seasonal vegetables

chicken breasts, flour, oil, onion, white mushrooms, clove garlic, rosemary, chicken

Taken from cookpad.com/us/recipes/353885-vickys-rosemary-chicken-with-onion-mushrooms (may not work)