Chicken Marengo

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4 large chicken breast halves
1/4 cup oil
1 small onion, chopped
1 clove garlic, minced
3 tablespoons GF Flour mix
2/3 cup dry white wine
1 1/4 cups chicken stock
1 tablespoon tomato paste
salt and pepper, to taste
1 cup button mushrooms
1/2 bunch fresh parsley, chopped

Brown chicken in oil. Add onion and garlic. Stir in flour, cook 1 minute. Stir in wine, stock and paste. Add mushrooms. Cover and gently simmer 40 minutes. Remove chicken. Reduce sauce by boiling. Pour sauce over chicken and rice, top with parsley.