Chicken Supreme With Mushrooms

Here is one for the freezer.

Melt 15g of the butter in a pan.

Add the onions and saute until soft.

Add the mushrooms and salt and pepper to taste and cook until soft.

Add the wine , tomato puree and stock and continue cooking , stirring , until the liquid is well concentrated.

Chill.

Beat out the chicken breasts to an even thickness and place each one on a sheet of foil.

Divide the mushrooms mixture between them and dot with the remaining butter.

Fold the foil over the top and seal the edges.

To freeze place parcels on a baking sheet and freeze , then pack in a plastic bag.

Seal , label and return to the freezer.

To serve place the foil parcels on a baking sheet.

Cook from frozen in a preheated hot oven , 220 c , for about 1 hour.

Remove the foil and sprinkle with parsley.

butter, onions, mushrooms, salt & pepper, dry white wine, tomato puree, chicken stock, boneless chicken breasts