Herb de provence


2 boneless, chicken breasts

2 cups chicken stock(I made stock using maggie chicken cube )

2 cloves garlic mashed

black pepper to taste

salt to taste

1 tblsp herbs de provence

3 tblsp olive oil

3 tblsp unsalted butter

2 cups sliced button mushroon

1/2 green bell pepper

1/2 red bell pepper

2tsp soya sauce

1 tbsp all purpose flour


* Marinate chicken breast in olive oil ,garlic, herb de provence and pepper(do not add salt, it will pull out all the liquid in the chicken),put the marinated chicken in a zip loc bag and marinate for 4 hours(I marinated it overnight)

* Before frying the marinated chicken, put some salt. In a non stick pan add butter and 1 tablespoon of olive oil and fry the chicken breast on medium heat , four minutes on each side.Remove the fried chicken and place it on a plate and keep it aside.

* In the same pan add sliced button mushroom and 1/2 tsp salt and fry it on medium heat till it turns brown. Now put in 1 tbsp of flour and fry the mushroom for over 5 minutes till the raw taste of flour goes.Add green and red bell peppers and fry for a minute. now add in the chicken stock and soya sauce. Put in the fried chicken breast and let it cook for few more minutes till the sauce thickens. Adjust salt at this point.

How to assemble:

Place chicken breast on the serving plate, pour mushroom sauce on top and serve it with mashed potato and buttered vegetables.