Creamy Chicken With Mushrooms

• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 1 medium onion, finely chopped
• 1 stalk celery, washed and sliced
• 2 carrots, peeled and sliced
• 7 ounces button mushrooms, thinly sliced
• 4 tablespoons vermouth
• 1 cup chicken stock
• 1 cup heavy cream
• 1 tablespoon fresh mixed herbs, finely chopped
• 1 pinch salt
• 1 pinch pepper

1. Preheat the oven to 375F Heat 1 tbsp olive oil in a large frying pan over a medium heat.
2. Quickly fry the chicken breasts for 2-3 minutes on each side, remove from the pan and place in an ovenproof casserole dish.
3. Add the remaining oil to the frying pan and gently fry the onions for 2 minutes or until they start to soften.
4. Next add the celery, carrots and mushrooms and cook for a further 2 minutes.
5. Add the vermouth, stock, cream and herbs and season to taste.
6. Bring the sauce to the boil, and then leave to simmer for 4 minutes, stirring occasionally.
7. Remove the pan from the heat and pour the sauce over the chicken breasts.
8. Cover the casserole dish with a tight-fitting lid and bake in the centre of the oven for 50-55 minutes.
9. Serve with baked potatoes and a fresh green salad.

olive oil, chicken breasts, onion, stalk celery, carrots, button mushrooms, chicken stock, heavy cream, mixed herbs, salt, pepper

Taken from www.food.com/recipe/creamy-chicken-with-mushrooms-345364 (may not work)