2 free range chicken breasts
half a glass of white wine
1 leek, sliced
1/2 a punnet of mushrooms, very roughly sliced
1 garlic clove, finely chopped
Rosie’s Doo Dah Sauce
Preheat oven to 180°c.
Take some free-range chicken breasts, brown on the hob in a little oil until golden and then place in an oven proof dish.
Pour over a little white wine, cover and bake in the oven for about 20 minutes.
Meanwhile pan-fry some leeks, mushrooms and garlic in a little rapeseed oil until browned.
Add a good dollop of Rosie’s Doo Dah Sauce and stir through over the heat.
Slice the chicken breasts and serve over the vegetables with a further drizzle of Rosie’s Doo Dah Sauce. Yum yum!