Chicken in Tomato and Mushroom Sauce

• 1 chicken breast
• little oil
• knob butter
• 12 onion
• 2 mushrooms
• 12 cup water
• 12 stock, cube
• 2 teaspoons tomato puree
• 1 pinch dried herbs
• salt
• pepper
• 1 pinch garlic powder

1. Defrost the chicken for several hours at room temperature.
2. Heat the oil and butter in a frying pan over a moderate heat, and fry the chicken for 15-20 minutes, turning occasionally, until cooked through and golden brown.
3. Remove the chicken to a warm dish and keep hot.
4. Peel and chop the onion, put it into the oil in the frying pan and fry gently for 2-3 minutes, until soft.
5. Wash and slice the mushrooms, and add to the onion.
6. Dissolve the stock cube in the hot water, add to the onion in the pan, bring to the boil, stirring all the time, then reduce the heat and cook for a further 5 minutes.
7. Add the tomato puree, herbs, seasoning, and garlic powder, and continue cooking for another 4-5 minutes - the sauce should now be thick and will coat the chicken.
8. Pour the sauce over the chicken.

chicken, oil, knob butter, onion, mushrooms, water, stock, tomato puree, herbs, salt, pepper, garlic

Taken from www.food.com/recipe/chicken-in-tomato-and-mushroom-sauce-463557 (may not work)