Chicken Breast Baked in a Bag with Mushrooms, Butter, White Wine and Thyme

Terese's Note:

An easy peasy Jamie Oliver recipe, you can vary this to suit your taste, try things like grated parsnip, smoked bacon or red wine

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 2

• 2 skinless chicken breasts
• ¼ cup dried porcini mushrooms
• 25 ounces mixed mushrooms , torn up
• 1 cup white wine
• 3 tablespoons butter
• ¼ cup fresh thyme
• 2 cloves garlic , peeled and sliced

Directions:

1. Using wide tin foil, make your bag by placing 2 pieces on top of each other (about as big as 2 shoeboxes in length), folding 3 sides in and leaving 1 side open.
2. Preheat the oven to 220C/425 degrees F.
3. Mix everything together in a bowl including the chicken.
4. Place in your bag with all the wine juice, making sure you don't pierce the foil.
5. Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it onto a roasting tray.
6. Place the tray on a high heat on the stove top for 1 minute to get the heat going, then bake in the middle of your preheated oven for 25 minutes.
7. Remove from the oven, place the bag on a big plate, take it to the table and break open the foil.

Reviews

[Sassy Syrah]

This was easy and the chicken came out so tender and moist. Next time I will throw the ingredients in the bag and pour the wine in instead of combining in a bowl, as it was difficult to transfer to the foil. I also think the wine overpowered everything, I would use 1/4 -1/2 cup. I had to use shitake mushrooms because I couldn't get porcini and the texture of these was odd. I wonder if they should have been dehydrated first.

[Kate in Katoomba]

This was extremely quick and yummy. Will definitely do this one again.

[Bergy]

This is a wonderful do ahead recipe. I made the envelope and completed the recipe, sealed the envelope, refrigerated it and popped it in the oven just befor dinner. I used mixed dried mushrooms and they were wonderful (Oyster, chanterell, porcini etc). The wine was a homemade Apple and this gave a very smooth mellow flavor to the chicken. This recipe produced a tasty, moist poached chicken. Definately a keeper. Thanks Theresa