Chicken chasseur

Main meals Servings: 4
Ingredients


Canola oil spray
600 g skinless chicken breast, excess fat trimmed
2 medium onion, thinly sliced
2 cloves garlic, crushed
100 g mushroom, thinly sliced
1 whole fresh carrot, peeled, sliced
400 g chopped tomatoes
1/4 cup tomato puree
2 tbs fresh parsley, chopped
1 whole stock cube, (chicken) dissolved in 300ml hot water
Instructions
Preheat oven to 190°C.
Heat a large non-stick frying pan over medium-high heat. Spray with oil. Add chicken breasts and cook for 2-3 minutes on each side, until brown. Transfer to an ovenproof casserole dish.
Add onions and garlic to pan and cook, stirring, for 3 - 4 minutes or until softened. Transfer to casserole dish along with mushrooms, carrot, tomatoes, tomato puree and parsley.
Add stock to frying pan and bring to the boil. Stir well with a wooden spoon to dislodge any bits that have stuck to the bottom of pan. Add to casserole and taste and season with salt and pepper.
Bake casserole in oven for 45 minutes or until chicken and vegetables are tender. Serve, garnished with parsley.

Great one for the slow cooker!