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1 tablespoon oil
1 chicken breast, cut into 6 strips
500g large mushrooms, cut into 1cm slices
1 tablespoon thyme leaves
1 clove garlic, crushed
4 tablespoons Paul Newman’s Own Balsamic Vinaigrette
1 cup chicken stock or water
Small handful green beans
Heat a large fry pan over high heat and add half of the oil. Add the chicken to the pan, and sprinkle with a pinch of salt. Brown the chicken on each side, before removing from the pan.
Place the pan back on the heat and add the remaining oil. Add the mushrooms, and cook for 3 minutes, stirring occasionally. Add the thyme and garlic, and toss to combine. Add the Paul Newman’s Own Balsamic Vinaigrette, chicken stock and green beans. Return the chicken to the pan, cover, and cook for 5 minutes. Remove the lid and cook for a further 5 minutes, without stirring, until the chicken is cooked through. Serves 2.