1. Method

    • Heat half the oil in a large frying pan and brown chicken breasts, finish cooking in the oven at 170 degree Celsius until cooked through. Keep warm.
    • Add the remaining oil, onions and cook for 3-4 minutes or until softened. Add wine to frypan and reduce by half.
    • Transfer wine and onion to a saucepan, add water and CONTINENTAL Professional Gluten Free Cream of Mushroom Soup Mix and KNORR Pronto Napoli while stirring continuously. Simmer for 10 minutes.
    • Add cream to sauce and cook gently until heated through.
    • Serve chicken breasts with chasseur sauce.
  2. Serving Suggestion

    • Roasted potatoes with thyme and sugar snap peas.
  3. Tip

    • Substitute chicken for pork or beef.