Chicken breast baked in a bag with mushrooms, butter, white wine & thyme

This is a great winter dish that takes no time at all. Seriously it takes 5 minutes to gather & prepare the ingredients & then you just pop it into the oven to cook for a while. I like to serve with mashed potato so you can soak up all of the deliciously wicked juices formed from the butter, wine, garlic & thyme. Also I skipped the porcini as didn’t have any handy. Lovely comfort food. The recipe comes from Jamie Oliver’s Happy Days with the Naked Chef.



  • 2 x 200g skinless chicken breasts
  • 1 handful of dried porcini
  • 250g mixed mushrooms, torn up
  • 1 large wineglass of white wine
  • 3 large knobs of butter
  • 1 handful of fresh thyme
  • 2 cloves of garlic, peeled & sliced

Preheat oven to 220C. Using foil, places 2 pieces on top of each other, about the size of a shoe box, fold 3 sides over leaving one open. Mix everything together in a bowl & place it all, liquid included in the bag, taking care not to pierce the foil. Seal the remaining edge, place on a baking tray and bake for 25 minutes. When opening the bag after cooking, be careful as a lot of hot steam will escape and you don’t want to burn yourself.

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